Ingredients to make 10 bowls of soup
½ onion (100 g)
2 tbsp oil
500 g swede or also known as rutabaga
100 g white of leek
100 g carrot
300 g sweet potato
1 garlic clove
6 cl white port wine
1 litre of seasoned meat broth
To finish:
100 g cream
50 g butter
1 tbsp crème fraîche
30 g honey
Salt and freshly ground pepper
1 tbsp grated white chocolate
Soup add-ins:
10 peeled prawns
1 clove of garlic
1 tsp olive oil
Salt and freshly ground pepper
Preparation
Peel and chop the onion and fry in oil in a WMF pressure cooker. Peel the swede as well and cut into small cubes, add to the onions in the pot. Peel, clean or wash and chop the leek, carrots, sweet potato and garlic, then sauté everything together in the pressure cooker without browning. Deglaze with the port wine and stir in the meat broth. Now close the pressure cooker and cook the soup on the second ring for five minutes. Then remove the pot from the hotplate, release the steam and open. Add cream, butter, crème fraîche and honey and purée with a hand blender. Season well with salt, pepper and chilli powder. The soup must now not be allowed to boil. Finally, stir in the grated white chocolate. The white chocolate acts as a flavour enhancer and refines the often tart taste of the swede.
To prepare the add-ins, place the garlic in a pan with olive oil, warm it slightly and slowly fry the prawns in it. Season with salt and pepper. Alternatively, serve the soup with strips of bacon or crispy chicken fillet... or simply leave as vegetarian.
Markus Jüngert and Peter Manca
WMF catering service
