Turnip Soup with Wild Garlic Pesto

Pre and cook: in about 35 min

1. warm butter in a frying pan. Sauté the carrots with the sugar.

Add the soup, bring to the boil, reduce the temperature. Gently cook the carrots for 20 minutes with the lid closed.

3. finely mash carrots with liquid, season soup.

Wild garlic pesto

1. chop wild garlic and pine nuts or grind in a cutter.

2. add Parmesan cheese, season.

3. stir in oil little by little.

4. arrange soup in heated bowls or soup plates, spread pesto evenly on top.

Can be prepared: the wild garlic pesto can be prepared about 1 week in advance. Keep covered with oil in the refrigerator.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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