Light cream of rutabaga soup with chocolate

35 min
- Preparation 10 min
- Cooking 25 min

Ingredients

4 People

1 Shallot
1 Garlic
500 g Rutabaga
300 g Sweet potato
100 g Carrots
100 g Spring onion (only the white)
2 tbsp. Butter
Salt
Pepper
100 ml White port wine
1 l Vegetable stock
15 g White chocolate
150 ml Whipped cream
1 tbsp. Liquid honey
Chili flakes
2 tbsp. Balsamic cream
Pea cress or purple shiso cress for garnish
Form

Preparation

Step 1

Peel and finely dice the shallot. Peel the garlic and chop finely. Wash, clean, peel and finely dice the rutabaga, sweet potato, carrots and spring onion.

Shallot

Garlic

g Rutabaga

g Sweet potato

g Carrots

g Spring onion (only the white)

Step 2

Heat the butter in a saucepan and sauté the chopped vegetables for about 3 minutes. Season with salt and pepper. Deglaze with port wine and reduce almost entirely. Add the vegetable broth, bring to a boil, cover and simmer for about 20 minutes.

tbsp. Butter

Salt

Pepper

ml White port wine

l Vegetable stock

Step 3

Coarsely chop the white chocolate. Add to the soup with cream and honey and puree very finely with a hand blender.

g White chocolate

ml Whipped cream

tbsp. Liquid honey

Step 4

Season to taste with salt, pepper and chili flakes. Pour into soup bowls and serve garnished with balsamic cream, cress and chili flakes.