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Cream of turnip soup with smoked duck ham in a cream-colored plate, Grüner Veltliner white wine glass, Bavarian farm table

Cream of turnip soup with smoked duck ham

Turnips are one of the most short-lived and tender spring vegetables - only available for a few weeks of the year, with a mild sweetness that becomes a velvety creaminess when cooked for a long time that no other root vegetable can match. Prepared as a cream soup and topped with crispy roasted smoked duck ham, this recipe combines the quiet elegance of the seasonal vegetable with smoky, salty depth. Simple to prepare and impressive in result - ideal as a starter or light main course. The Grüner Veltliner Federspiel DAC from the Wachau, with its herbaceous lightness and minerality, is the congenial wine partner for this seasonal spring recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main course, Soup
Cuisine Austrian, French, German
Servings 2 Servings
Calories 380 kcal

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

Nutritional values per portion

Calories: 380kcalCarbohydrates: 16gProtein: 18gFat: 26g
Keyword Cream of turnip soup recipe, Grüner Veltliner Federspiel soup, May turnip soup, Navet cream soup wine, Spring turnip soup Wine, Turnip greens Duck ham
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