Rutabaga Soup with Bacon
The rutabaga, already somewhat forgotten in our country, is experiencing its renaissance in this turnip soup. And with good reason, because the sweet-tasting tuber is versatile and supplies vitamin A for healthy skin and mucous membranes. The essential oils it also contains can help an irritated stomach and intestines. Whipped cream and crème fraîche score points with the nutrient combination of calcium and phosphorus for a healthy skeleton.
Depending on your preference, the turnip soup can also be served without bacon; alternatively, fried slices of mushroom or dried tomatoes can be served.
- 400 grams Rutabaga
- 200 grams starchy potatoes
- 1 shallot
- 1 Apple
- 2 tablespoons lemon juice
- 4 tablespoons butter
- 600 milliliters Vegetable broth
- 2 slices Whole Wheat Bread
- 50 grams Bacon
- 1 tablespoon chopped fresh parsley
- 200 milliliters Whipped cream
- 1 tablespoon Crème fraiche
- white peppers
Peel and dice the rutabegas, potatoes and shallot. Peel the apple, cut into quarters, remove the core and cut into very small cubes. Mix with the lemon juice. Sauté the vegetables in 2 tablespoons hot butter and pour in the broth. Add half of the apple cubes and simmer everything gently for about 20 minutes.
Meanwhile, saute the bread in the remaining butter briefly and cut into diamond shapes. Dice the bacon and cook in the same pan until golden brown. Mix with the diced apple and parsley and spoon onto the bread diamonds.
Finely puree the soup, stir in the cream and the creme fraiche and season with salt, pepper and nutmeg. Spoon into bowls, top each with 3 pieces of bread and serve.