Summary

Ingredients

• 300 g shallot (s)
• 300 g potato (s)
• 300 g turnip (s)
• 1 ½ liters water
• 150 ml sour cream

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Instructions

1. Peel the vegetables, bring to the boil in the water and simmer for 30 minutes. Puree the soup and refine with the sour cream.
2. Can be served hot or cold.