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on Market: Winter Root Soup

A walk through the market, in my case it was the Waiblinger weekly market brings to light in amazing ways: There are delicious native roots and tubers in abundance: Erdkohlrabi, Jerusalem artichokes, purple carrot, orange Remstäler carrots, parsnips, blue kohlrabi, sweet potatoes, celery root, etc. from which to conjure up a superb winter root soup can. Son in the garden of a man, I was still fresh thyme. Smoked bacon, fried in a fine English olive oil, the soup was still a hearty flavor. Vegetarians can omit the bacon without problems. I seasoned the soup with crème fraîche then, Salt and red pepper. The crisp red radish sprouts were the icing on the cake What I did not like so well was the fact that the purple carrots purple colored the whole soup.

winter root soup
1 sweet potato
2 Remstäler carrots
purple 2 carrots
quarter celery
a Erdkohlrabi (rutabaga)
1 blue kohlrabi
a Jerusalem artichoke
1 parsnip
1 small leek
1 red onion 2 garlic cloves

streaky smoked bacon 1 tablespoon mild olive oil 2


thyme 1 liter of vegetable stock or vegetable stock
all small shell pasta
crème fraîche salt

red pepper red radish sprouts


onion and garlic skins and chop finely. Scrape carrots and parsnips. Sweet potato, celery root, Jerusalem artichokes, kohlrabi peel and Erdkohlrabi. All roots and tubers into slices or bite-sized pieces.
leek Wash and cut into thin strips. Bacon cut into small cubes. Heat the vegetable stock.

heat the olive oil in a large pot. The bacon fry in hot oil for 2-3 minutes. Onion and garlic and cook 3 minutes. Add vegetables and cook stirring for 3 minutes. With hot Pour vegetable broth. Add thyme. Cover and simmer over low heat 15 minutes. Then the mini-shells to the soup and simmer for 5-10 minutes until the shells are al dente.

fresh cream and mix well slowly run into the soup can. Season with salt and red pepper.
winter root soup plate filled and decorated with a few red radish sprouts and serve.