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Rübensuppe: recipe illustration
Soups

Rübensuppe

Creamy turnip and potato soup, bound with cream and butter, with a delicately sweet taste. A simple, rustic recipe that is ideal in the cold season.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

286 kcal per serving

Protein
4.5 g
Carbohydrates
21 g
of which sugars
7.6 g
Fat
19.1 g
of which saturated fat
12.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the turnips and potatoes, then cut them into 2 cm cubes.
  2. Finely slice the onion and sweat it in the butter over low heat for 5 minutes.
  3. Add the turnips and potatoes, then fry them for 3 minutes, stirring.
  4. Pour in the hot stock and simmer covered for 25 to 30 minutes, until the vegetables mash easily.
  5. Blend the soup until smooth and velvety.
  6. Stir in the crème fraîche, season with salt and pepper, then reheat gently.
  7. Serve straight away, with rye bread.

Variations and tips

Croûton version. Fry cubes of rye bread in butter and add them just before serving.

Using what's easy to find. Turnips are easy to find in supermarkets; a portion of swede can replace them.

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Original Ecomely recipe.