Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g prunes
- 50 ml red wine, dry, or port wine
- 1 chilli pepper (s), red
- 1 tablespoon syrup, or sugar
- 1 tablespoon lemon juice
- 500 g turnip (s)
- 1 small potato (s)
- 2 onions)
- 2 tablespoon butter
- 1 liter vegetable stock
- 125 g crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the prunes into strips. Wash, clean and chop the chilli pepper. Bring the wine, syrup, lemon juice and chilli to the boil and mix in the plum strips. Bring to the boil, remove from heat and let steep for at least 1 hour.
- Peel and dice the turnip, potatoes and onions. Melt the butter and sauté the vegetables in it. Add the stock and bring to the boil. Cover and cook over a low heat for 20 minutes, until the vegetables are soft.
- Puree the soup, refine with crème fraiche and season with salt and pepper.
- Pour the soup into plates and serve with a dollop of plums each time or pour it into a soup tureen and serve the plums separately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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