Turnip and Orange Soup

1. peel rutabaga and cut three narrow slices small, cut into 1 cm diamonds and set aside. Cut the rest into 2-3 cm cubes and steam in 40 g butter in a saucepan for 5 min until soft. Halve oranges and squeeze 300 ml juice. Vegetable stock, juice, whipping cream and 600 ml water to the turnip cubes form and make at medium heat with closed lid half an hour.

In the meantime, peel the onion and cut lengthwise into thin slices. Rinse lemon thyme and strip off leaves. Make rutabagas in salted water for 4 minutes, drain, rinse and drain.

3. grind diced rutabaga very finely in the clear soup with a hand blender. Season the soup with salt and freshly ground pepper and cook at low temperature for 2 minutes. In the meantime, sauté the onion in the remaining butter with the turnip greens until slightly translucent and drain on paper towels. Pour soup into deep plates, 1 tsp each crème fraîche, a little lemon thyme.

Add black cumin, onion slices and turnip greens.

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