Summary

Ingredients

• 800 g turnip (s)
• 200 g onion (s), white
• 2 tablespoon butter
• 150 ml beer, dark
• 800 ml vegetable stock
• 200 g whipped cream
• 50 g prunes
• 250 g chanterelles
• 1 small onion (s), red
• 3 tablespoon sunflower oil
• 4 stalks marjoram
• a bit salt
• some nutmeg, freshly grated
• some pepper
• 2 tablespoon honey
• 2 tablespoon white wine vinegar
• some marjoram, for garnish

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Instructions

1. Peel the turnips, rinse and cut into cubes. Peel the white onions and also cut into cubes.
2. Melt the butter in a saucepan and sauté the diced rutabaga and onion in it until translucent. Deglaze with the beer and cook for 2 minutes. Pour in the broth and cream and simmer for about 20 minutes.
3. Cut the prunes into small cubes. Peel the red onion and cut into rings. Rinse the marjoram, shake dry and chop. Clean the chanterelles and cut the larger ones a little smaller.
4. Heat the oil in a pan and fry the chanterelles in it for about 2 minutes. Add onion rings and diced prunes and fry briefly. Stir in the chopped marjoram and season with a little salt.
5. Puree the turnip soup, season with a little salt, pepper and freshly grated nutmeg and season to taste sweet and sour with honey and white wine vinegar. Puree the soup again until it is creamy, arrange on plates with the chanterelle and plum mix and garnish with a little marjoram.