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Waldapfel79
Turnip soup with egg
Vegatar soup of herb broth with bosio, potato and turnip greens, served with an egg. Delicious appetizer for an Easter dinner
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Ingredients
Directions
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Cook the eggs just hard in 6-7 minutes. Clean the spring onions and cut into rings. Peel the potatoes and cut into small cubes.
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Heat the butter in a (soup) pan. Fry the spring onions and potato cubes for 2 minutes. Add the stock, bring to a boil and cook over low heat for about 10 minutes. Hold and pair of turnip greens for the garnish, cut the rest coarsely.
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Boil the chopped turnips for 3-4 minutes in the soup. Peel the eggs and cut into slices. Purée the soup with a hand blender or food processor. Season with pepper and salt.
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Spoon the soup into deep plates and garnish with slices of egg and turnip tops. Tasty with toast and butter.
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Nutrition
135Calories
Sodium25% DV594mg
Fat14% DV9g
Protein12% DV6g
Carbs3% DV9g
Fiber20% DV5g
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