Summary

Ingredients

• 800 g May turnips
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 400 ml water
• 1 cup whipped cream
• 100 g oat cream cheese
• 2 spring onion (s)
• salt and pepper
• 0.5 ½ lemon (s), juice from it
• 1 tablespoon cane sugar
• 2 tablespoon balsamic vinegar
• radishes

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Instructions

1. Wash turnips and peel if necessary. Then cut into cubes. Roughly chop the onion and garlic.
2. Heat the olive oil in a saucepan and sauté the onion and garlic until the onions are translucent. Add the May turnips and sauté briefly. Pour in water and bring to the boil, then reduce the heat and simmer for about 15 minutes until the turnips are soft. Pour the cream into the saucepan, season with salt, pepper and briefly bring to the boil again.
3. Remove the pot from the oven. Roughly chop the spring onions and add to the saucepan with the fresh goat cheese. Pour in the lemon juice and puree everything with a hand blender.
4. Grate the radishes thinly. Caramelize the cane sugar in a saucepan and then deglaze with the balsamic vinegar. Stir until the sugar has completely dissolved. Then add the radishes, stir and simmer briefly.
5. Put the soup in a deep plate or bowl and drape a good tablespoon of the radishes in the middle.
6. The balsamic radishes give the soup a fine, sweet note.