Turnip Soup with Lamb

Ingredients

• 1 kg turnip
• 1 small vegetable onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 tsp pickled green peppercorns
• 1 pinch fennel seeds
• 6 fresh sage leaves (or dried)
• 400 ml lamb stock (1 glass)
• 1 stalk leeks
• 1 l clear broth (instant)
• 200 g lamb loin (cut into fillets)
• Salt
• white pepper (ground)

Instructions

1. 1.

   Peel and dice the turnip and vegetable onion. Peel the garlic cloves. Heat olive oil in a pot and sauté the turnips until lightly browned. Add the onions and cook until translucent. Press the garlic through a press and add to the pot. Stir in peppercorns, fennel seeds, and sage leaves. Pour in lamb stock and broth, then simmer gently for 1 hour.

2. 2.

   After 45 minutes, add the lamb fillets to the broth. Clean, wash, and slice the leeks into thin rings; cook them with the soup during the last 5 minutes.

3. 3.

   Remove the meat from the broth and let it rest covered with foil for 5-10 minutes. Season the soup with salt and pepper. Slice the meat and serve in deep bowls, then ladle the turnip soup over the slices.