Swede soup

with walnuts

For 4 servings

1 leek

½ celery bulb

300 g turnips

2 large potatoes

1 tbsp butter

750 ml vegetable stock

125 g cream

1 squirt of lemon juice

1 tbsp chopped parsley

salt

pepper

1 teaspoon curry powder

8 slices of bacon

2 tbsp walnut kernels

Preparation time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 494 kcal / 2068 kJ 6 g E, 42 g F, 12 g KH

1  Clean and wash leek, halve lengthways and cut into thin strips. Peel, wash and finely dice the celery. Peel and wash the turnip and potatoes and also cut into small pieces.

2  Melt the butter in a saucepan at medium temperature, add the vegetables and cook for 5–8 minutes while stirring. Deglaze with the vegetable stock, bring to the boil and cook the vegetables for about 10–12 minutes until al dente. Remove half of the vegetables and set aside.

3  Pour cream into the saucepan and puree the ingredients. Season with lemon juice, parsley, salt, pepper and curry. Put the remaining vegetables back in the soup.

4  Halve the breakfast bacon slices and fry them in a pan without fat until crispy.

5  Arrange the soup, place 4 pieces of bacon on top and sprinkle the soup with walnuts.