Turnip Cream Soup with Pork Ham
Time
Preparation time: 15 min.
Cooking or baking time: 30 min.
Total preparation time: 45 min.
The swede cream soup with ham is a wonderful, tasty winter soup that can be prepared easily and quickly.
Ingredients for 5 to 6 servings
- 2 onions
- 1 clove of garlic
- 2-3 tablespoons of butter lard
- 750 g of rutabaga
- 250 g of potatoes
- 200 g of carrots
- 1 green pepper
- about 20 g of fresh ginger
- 1 L vegetable stock
- ? L white wine
- 1 tsp salt
- 1 tsp sugar
- white pepper, chilli flakes
- Thyme, marjoram, caraway
- 250 g of cured ham (diced)
- 200 g of creme fraiche
- fresh herbs
preparation
- Peel onions and garlic clove, dice the onions and finely chop garlic.
- Turnip, potatoes and carrots are peeled, rutabaga and potatoes sliced into cubes and carrots.
- The pepper is cleaned and cut into small pieces, the ginger scraped a little if necessary and finely chopped.
- In a large pot heated butter, in which the onion cubes and garlic are glassy steamed, then add the prepared pieces of vegetables and fry them about 10 minutes, turning over again.
- Then pour the vegetable broth and the white wine, add salt and sugar, boil everything and cook for about 20 to 25 minutes until the vegetables are soft.
- Then the whole thing with the blender is finely minced and seasoned with pepper, chili, thyme, marjoram and cumin vigorously and the ham cubes are stirred.
- Finally, the soup is still refined with crème fraîche and served with fresh herbs (I had some shrub basil leaves).
It goes very well with wholemeal rolls or dark bread.