Forgotten vegetables, rediscovered – tender, sweet, irresistible
Combining wine with a vegetable that most people don’t even know by name breaks new culinary ground – and often leads to the most beautiful discoveries. The turnip, also known as the spring turnip or navet, is a gently sweet root vegetable of extraordinary tenderness, which is only available for a few weeks in spring and in this short time develops a freshness and mildness that no other vegetable needs. Prepared as a creamy soup, it develops a velvety depth, which is given a smoky, salty counterpoint by the smoked duck ham on top. The right wine pairing must maintain this balance: fresh and light for the delicate sweetness of the turnips, with enough body for the smoked ham, and herbal and spicy enough to elevate the dish from the ordinary to the extraordinary. The Grüner Veltliner Federspiel DAC from the Wachau fulfills all of these requirements with the quiet naturalness that is its own.
Ideal wine accompaniment: Grüner Veltliner Federspiel DAC (Wachau, Austria)
From the terraces above the Danube, where gneiss and granite characterize the soils and the river climate ensures cool nights and warm days, comes the Federspiel as the most light-footed expression of Grüner Veltliner – named after the featherweight of falconry, which describes the slender body of the wine. Aromas of green apple, fresh herbal spice, lime, a hint of parsley and the unmistakable white pepper of Grüner Veltliner meet a fresh, lively acidity and a slender body that fully understands the delicate sweetness of the turnip soup. It is precisely this herbal spiciness – the green characteristic of Grüner Veltliner – that is the first key to the pairing: it meets the natural spiciness of the turnip in a direct way and gives the soup an aromatic lift. The moderate acidity enlivens the creamy character of the soup and cleanses the palate after the smoked duck ham. On the slender, herbal-spicy finish, you can clearly sense the vegetables once again – a sign that this wine fully understands the dish.
Further wine recommendations for this dish
Mosel Riesling Kabinett dry QmP (Mosel, Germany)
The delicacy and slate minerality of the Mosel Riesling Kabinett trocken QmP make it the lightest and coolest accompaniment to this round – a wine that brings the delicate sweetness of the turnip to the fore without overpowering it. Its citrus precision meets the creamy soup in an invigorating way, its slate minerality gives the dish a grounding depth. It is the most delicate partner: for all those who are looking for the lightest and freshest German Riesling in a glass for their turnip soup and want to give the vegetables their full attention.
Franconia Silvaner QbA dry (Franconia, Germany)
The quiet minerality and earthy spiciness of the dry Franconian Silvaner QbA from shell limestone soils are a direct, down-to-earth match for the modest character of the Mairübchen – both are vegetable companions with depth and without fuss. Its neutral fruit and fresh acidity allow the turnip to take the lead, and its subtle earthy spiciness provides a harmonious counterpart to smoked duck ham. For all those who prefer Franconian down-to-earthness to Austrian herbal spices in their spring soup.
Sancerre AOC (Loire, France)
The herbaceous expressiveness of the Sancerre AOC – elderberry, grass, gooseberry, a hint of chalk – meets the turnip on an aromatically direct, invigorating level. Its taut acidity cuts through the creaminess of the soup with precision and creates freshness. The minerality of the Loire chalk soils communicates with the delicate sweetness of the vegetables in a surprisingly harmonious way. It is more expressive than the Federspiel, but has a similar freshness. For all those who prefer Loire elegance to Wachau spice in their spring soup.
Pfalz Pinot Blanc QbA dry (Pfalz, Germany)
The soft creaminess and suppleness of the Pfalz Pinot Blanc QbA dry directly flatters the creamy soup texture. Its aromas of white pear, citrus blossom and a hint of almond carry the mild sweetness of the turnip in a pleasant, accessible way. It is the most uncomplicated companion in this round – not a complex wine, but a reliable one that carries the dish without raising any questions. For all those who are simply looking for the right German white wine at the right price for spring soup.
You can find more seasonal spring recipes with matching wines on the spring and wine overview page.
The recipe:
Cream of turnip soup with smoked duck ham
Cooking utensils
- 1 Mittlerer Topf
- 1 Hand blender or blender jug
- 1 Fine sieve
- 1 Small frying pan (for the duck ham)
- Soup plates or deep bowls
Ingredients
- 500 g May turnip Spring turnips, peeled and diced
- 1 Shallot finely diced
- 1 Tbsp butter
- 500 ml Poultry stock
- 100 ml Cream
- Juice of half a lemon
- Salt white pepper
- 1 Pinch of nutmeg
FOR THE TOPPING:
- 60 g Smoked duck ham cut wafer-thin
- 1 Tbsp butter
- Fresh chives finely chopped
- Crème fraîche to garnish
Preparation
PREPARATION:
- Peel the turnips and cut into even cubes.
- Finely dice the shallot.
COOKING STEPS:
- Melt the butter in a medium saucepan over a low heat.
- Sweat the shallot until translucent, but do not brown.
- Add the turnips and sweat briefly.
- Pour in the stock and season with salt, pepper and nutmeg.
- Simmer over a medium heat for 18-20 minutes until the turnips are completely soft.
- Add the cream and bring to the boil once.
- Puree very finely with a hand blender, pass through a fine sieve.
- Season to taste with lemon juice, salt and pepper.
- Fry the slices of duck ham briefly in butter in a small pan until crispy.
DIRECTIONS:
- Serve the soup in preheated deep plates.
- Place a teaspoon of crème fraîche in the center of each.
- Arrange the crispy duck ham on top.
- Garnish with fresh chives.
SUPPLEMENTS:
- Toasted sourdough bread with butter
- Fresh chives, finely chopped
- Lemon wedge to serve
