Turnip Soup

In the past, the whole of what was available in the field was used. Besides potatoes, these were mainly carrots and turnips. In the rutabaga year of 1916/17, people in the Eifel region came up with many different rutabaga dishes because the potatoes had rotted due to a totally rainy summer. Bread and cakes were baked with rutabagas. Among the creations was rutabaga soup, which at that time consisted largely of water, but today is refined with herbs and whipped cream.

* Fry the onions and bacon in a small amount of oil in a larger saucepan. * Sprinkle with sugar and sauté briefly.

* Add the diced turnips, dust with flour, pour in the clear soup and stir well.

* Simmer gently over medium heat until the rutabagas are soft.

* Next, blend the soup with a hand mixer, strain through a sieve.

* Refine with whipped cream and herbs and season with pepper and salt.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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