Turnip soup with pomegranate and grey bread croutons

Ingredients:

for 4 - 6 people, preparation time approx. 60 min

Soup
600 g swede
1 pc. Winter apple
50 g onions
1 clove garlic
40 ml rapeseed oil with butter flavouring (vegan)
1 g nutmeg, ground
50 ml white wine
500 ml Schlagfix universal whipping cream
500 ml water
10 ml Sweet Chili Sauce
Sea salt, coarse
Sugar
Turnip salad topping
80 g swede
15 g pine nuts
¼ bunch parsley
¼ pc. Onion, red
10 ml olive oil (cold-pressed)
¼ pc. Lemon
½ pc. Pomegranate
Sea salt, fine
Grey bread croutons
2 slices of grey bread
20 ml rapeseed oil with butter flavouring (vegan)
1 pinch of sea salt, fine
Garnish
½ bunch of wild herbs (deadnettle)

 

Hello lovelies. This is Marcus from the Schlagfix test kitchen at Gartenliebe Weimar. We've been serving a wonderful swede soup here for some time now. Many of our guests swear by this recipe. Now I don't want to keep it from you any longer. Here it is. But, as always, a few words about the product first. Have fun cooking it.

Swede

Swede (Brassica napus subsp. rapifera), also known as swede, is a subspecies of rapeseed (Brassica napus). It is used as a vegetable. It is to be distinguished from the turnip (Brassica rapa subsp. rapa).

Ingredients

Turnips contain glucose, protein, fat, sulphur-containing essential oils, minerals, carotene, provitamin A and vitamins B1, B2, C and nicotinamide. Due to their high water content, they are very low in calories.

Utilisation

In Germany, only the yellow-fleshed root tubers weighing up to 1.5 kilograms are traditionally used in the kitchen, while the white-fleshed swedes are used as animal feed ("fodder swede"). For preparation, swedes are usually peeled, cut into thick sticks or cubes, steamed with fat and liquid and processed according to the recipe (they can also be eaten raw, e.g. grated as a salad).

"They have ... the ... ability to take on almost any flavour. If you cook them with celery, kohlrabi or carrots, they taste like the vegetables in question. If you cook them with cucumbers, they taste like them. If you cook them with apples, you get a lot of apple sauce with just a few apples." In the hunger winter of 1946/47 after the Second World War, the substitute recipes for swedes were often used due to a lack of sufficient food.

 

Preparation:
Soup
Wash and peel the swede, peel the onion and garlic and wash the apple. Cut everything into large cubes and sauté in a pan with the rapeseed oil. Deglaze with white wine. Add the water and simmer for approx. 10 mins. Then add the universal whipping cream and puree until smooth. Season to taste with nutmeg, sweet chilli, salt and sugar.
Turnip salad topping
Cut the swede into thin strips and knead with the salt to soften (tenderise). Peel the pomegranate, roast the pine nuts and leave to cool, peel the onion and cut into fine strips. Wash and chop the parsley. Mix all the ingredients together and season with salt and lemon.
Grey bread croutons
Remove the crusts from the grey bread and cut into cubes, brown in the rapeseed oil until golden brown and season with sea salt.