Swede soup

with salami gremolata

For 4 servings

300 g turnip

100 g carrots

300 g Brussels sprouts

1 onion

1 tbsp butter

1 l vegetable stock

salt

pepper

1 pinch of nutmeg

200 g crème fraîche

For the gremolata

150 g salami

4 shallots

1 bunch of flat-leaf parsley

1 tbsp butter

Preparation time: approx. 25 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 380 kcal / 1591 kJ 10 g E, 33 g F, 33 g KH

1  For the soup, peel, wash and cut the turnip and carrots into cubes. Clean and wash Brussels sprouts. Peel the onion and shallots and cut into slices.

2  Melt the butter in a saucepan at medium temperature and sauté the onion for 3 minutes. Add the turnip and carrots and cook for another 5 minutes while stirring. Deglaze with vegetable stock. Add Brussels sprouts, bring to the boil and simmer for about 20 minutes.

3  Puree the soup, season with salt, pepper and nutmeg and stir in the crème fraîche.

4  For the gremolata, cut the salami into small cubes. Peel and finely chop shallots. Wash the parsley, shake dry, pluck the leaves from the branches and chop finely. Heat the butter in a pan and fry the shallots and salami for a few minutes while stirring. Stir in parsley.

5  Arrange the soup and serve with the gremolata.