Mairübchen paprika soup

Ingredients

Directions

1. 1

   Peel and roughly dice the turnips. Put leaves aside for garnishing. Peel onions and garlic. Dice onions and 1 garlic clove. Wash, clean and roughly dice the bell peppers. Heat 2 tablespoons of oil in a saucepan.

2. 2

   Fry the diced turnip, onion, garlic and paprika in it. Pour on the stock, bring to the boil, cover and cook for about 20 minutes.

3. 3

   Peel and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Cut toast slices into small cubes. Heat 2 tablespoons of oil in a frying pan and add the rest of the garlic clove. Add the bread cubes, fry for 3-4 minutes while turning, remove.

4. 4

   Add the potatoes and goat's cheese to the soup, mash and bring to the boil again. Season to taste with salt and pepper. Wash the turnip leaves, cut into thin strips, blanch in boiling salted water for about 1 minute and rinse with cold water.

5. 5

   Garnish soup with croutons and turnip leaves.