This creamy vegetable soup is a delightful blend of turnips, potato, carrots, and leek, enriched with chicken broth and topped with yogurt and fish roe. It's a comforting dish perfect for chilly days, with a touch of fennel seeds adding a subtle aromatic flavor. The fish roe garnish elevates the dish, making it both hearty and elegant.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Clean and chop all the vegetables.
Heat the oil in a pot and sauté the vegetables for a few minutes.
Dissolve the flour in the chicken broth and add it to the vegetables.
Cook the mixture until the vegetables are tender.
Season with salt, pepper, and fennel seeds.
Remove the pot from heat, strain the mixture through a fine sieve or food mill, and return it to the pot.
Bring the soup to a boil right before serving.
For a smoother texture, ensure the soup is thoroughly strained or blended.
You can adjust the seasoning to your taste by adding more fennel seeds or pepper.
Serve the soup immediately after boiling for the best flavor and texture.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth to make the soup vegetarian-friendly.
What can I use instead of fish roe?
You can omit the fish roe or replace it with a sprinkle of fresh herbs for garnish.
Can I use full-fat yogurt instead of low-fat yogurt?
Yes, full-fat yogurt will work just as well and add a richer flavor.
How can I make the soup thicker?
You can add a bit more flour or reduce the broth slightly to achieve a thicker consistency.
Can I prepare this soup in advance?
Yes, you can prepare the soup in advance and reheat it before serving. Add the yogurt and fish roe just before serving for the best presentation.
