Summary

Ingredients

• 600 g turnip (s)
• 1 large onion (s)
• 1 large carrot
• 2 large potatoes
• 1 small apple, more tart
• 1 tablespoon clarified butter
• 1 liter vegetable broth
• 0.5 teaspoon ½ coriander
• 1 tablespoon balsamic vinegar, white
• 150 g crème fraîche
• 150 g salmon (smoked salmon)
• salt and pepper
• dill

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Instructions

1. Peel and dice the onion. Peel the carrot, turnip, potatoes and apple and cut into small cubes. Heat the clarified butter in a soup pot, stir in the onion, then the vegetables and the apple, then fry in it. Pour in the broth and let everything simmer covered for 30 minutes.
2. Puree the soup medium-fine. If the soup is too thick, thin it with a little broth. Season to taste with salt, pepper, coriander and balsamic vinegar. Stir in the crème fraiche and heat again briefly, do not boil.
3. Pour the soup onto plates and serve with the diced salmon and dill.