Seasonal Kitchen

Creamy Root Vegetable Soup with Crispy Rutabaga

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Creamy Root Vegetable Soup with Crispy Rutabaga
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

The rutabaga protects us ideally during the cold season from pathogens that cause illness. Essential oils are responsible for this; celery and shallot contain similar substances. So the delicious soup helps us to stay fit.

You wonder what julienne are? This means nothing other than cutting vegetables into very fine strips. With a little practice this can be done easily and quickly. However, you can also use a julienne cutter for this.

Ingredients

for
4
Ingredients
250 grams Rutabaga
200 grams floury potatoes
200 grams Celery root
1 shallot
vegetable oil (for cooking)
2 tablespoons butter
800 milliliters Vegetable broth
150 milliliters Whipped cream
1 tablespoon Crème fraiche
salt
white peppers
Nutmeg
marjoram (for garnish)
How healthy are the main ingredients?
potatoWhipped creamshallotsaltNutmegmarjoram

Preparation steps

1.

Peel the rutabagas, potatoes, celeriac and shallot. Cut the rutabagas into matchsticks and cut the remaining vegetables into cubes.

2.

For the garnish: Heat some oil in a skillet and brown the julienne rutabaga until crisp. For the soup: Heat the butter in another skillet and sauté the cubed vegetables briefly. Pour in the broth and simmer until the vegetables are tender, about 20 minutes.

3.

Puree the soup and strain it through a fine-mesh sieve. If necessary, simmer to thicken or add some additional broth to thin out the soup.

4.

Blend the heavy cream and creme fraiche together. Season with salt, pepper and nutmeg. For serving: Divide the soup between serving bowls. Top with the cream mixture and garnish with the julienne rutabaga and fresh marjoram.