last fall, finally cold, rainy weather at last (OK, apart from a single exception day in Munich) is finite soup time! And I'm not the essence or the fine cream soup, the extra one served as part of a multi-course menus, because one of them alone in life can not be filled. Neeeee, I speak of what makes tangible, that warms from the inside, completely animated and happy, almost warm weather from the inside.
are at the moment the stars still favorable for it, because right now we jump on like cabbage, red cabbage, kale and Co., because you had to wait a seemingly endless spring and summer of agonizing, to this vegetable is to be had again. But that by mid-January of this carbon-heavy offer weary and longing for the gentle spring messengers waiting to save us from this musty, hearty mush, because we have not first think, because now is finally autumn.
A very typical stew vegetables, at least here in the north, the rutabaga, which we must share with the cows, horses and pigs, as it is namely human and animal feed at the same time. Find more but I can not get bad, I must not sit even with the four-legged friends at a table.
like now I like it in good taste, the slightly sweet, turnip carbonaceous and prepare them to like what I come back to the starting point, namely the soup.
The rutabaga is crying out because of their high starch content after that they pürriert and combines with other ingredients into a delicious whole. All condiments have their share in the flavor of the creamy, satisfying, but not cardboardy food. Diced vegetables and a few slices of sausage or meat cubes have to, because something must be biting again on the other variant I come then in thirty to forty years on it back: o)
And now that is the recipe:
Creamy turnip soup can eat
a rutabaga, about 1 kg
150 g carrots, parsnips, parsley root
2 shallots
1.5 l meat stock
3 sprigs thyme
1 / 2 bay leaf salt, cumin, pepper
lemon juice
Insert:
150g potatoes
150g carrots
vegetable from Brühwürfelpulver
4 cooking sausages
parsley
turnip peel, 1 / 3 aside for the deposit, dice remaining. Other vegetables for the soup also peel, dice and place in a pot. Pour in broth, add salt and herbs and bring to a boil. If everything nice soft, durchpürrieren good soup. While the soup simmers
, dice the vegetables evenly on the deposit, not cooking edge length about 5 mm, and in water with Gemüsebrühwurfelpulver too soft. Sausage into slices.
season soup with salt, pepper, ground cumin and lemon juice, add diced vegetables and sausage slices and let stand until ready to serve with.
Even though this is expressly not by a stew My understanding is, again including this soup tastes so good when they are warmed up again.
And if you would prefer for the light cream soup, the vegetables can reduce the share, add cream and add a little smoked char, really very nice. Or how about a fine turnip mousse ?
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