Supa crema de gulii cu nucsoara (Creamy turnip soup with nutmeg)

Scroll down for English recipe

Gulia este o radacinoasa putin folosita in bucatarie. Nici la noi si nici prin alte parti nu se prea foloseste. Mie, insa imi place foarte mult gustul de gulie. Pun felii din ea in ciorba de legume si o mananc chiar si in stare proaspata, rasa, in salate. Astazi am gasit in piata gulii tinere si dulci, asa ca m-am hotarat sa fac o supa care sa le aiba ca ingredient principal.

Ingrediente:

• 50 g unt (sau 4 linguri de ulei de masline)
• 1 ceapa, taiata felii subtiri
• 3 gulii mici, taiate in bucatele
• 1 cartof, taiat in bucatele
• 2 l supa clara de pui facuta in casa (sau supa de legume)

• 200 g smantana dulce de batut (in post se renunta la asta)
• 2 lingurite nucsoara rasa

• 2 morcovi, taiati julienne 
• 1 gulie taiata julienne
• 2 linguri marar taiat marunt

Topeste untul intr-o oala. Caleste ceapa cam 5 minute, pana ce devine moale. Adauga cele 3 gulii taiate si cartoful si caleste putin.
Pune supa clara si lasa pana ce supa incepe sa fiarba. Redu focul la mic si lasa sa fierba incet, acoperit, pana ce legumele sunt moi (cam 30 minute). Paseaza legumele cu robotul vertical, direct in oala, pana ce supa devine foarte fina. 
Adauga smantana si da un clocot. Pune nucsoara, si potriveste de sare si piper. Supa asta se poate servi la masa si adoua zi. Inainte de a o servi, fierbe fasiile de morcov si gulie in putina apa, cam 2 minute pana se inmoaie putin.
Orneaza farfuria de supa cu fasiile fierte si marar taiat marunt.

English version:

Turnip is a root vegetable not very much used in kitchen. In my country we grow German Turnip (Kohlabri)  which I like very much. In vegetable sour soups or fresh, grated in salads I always enjoy its crunchiness and cabbage hart taste. Today, shopping in the vegetable market, I saw young and sweet turnips. So I decided to make a soup having them as main ingredient

Ingredients:

• 3 tablespoons butter
• 1 medium onion, thinly sliced
• 3 small turnips, peeled, cut into 1/2-inch-thick slices
• 1 potato, peeled, cut into 1/2-inch-thick slices
• 2 liters homemade chicken broth

• 200 g whipping cream
• 2 teaspoons of ground nutmeg

• 2 carrots, cut into match stick-size strips
• 1 turnip, peeled, cut into matchstick-size strips
• 2 tablespoons chopped fresh dill

Melt butter in a pot. Sauté  the onion 5 minutes. Add 3 sliced turnips and potato and sauté 2 minutes. Add the  broth and bring to boil. Reduce heat to medium-low and simmer until vegetables are soft, about 30 minutes.

Puree soup with the hand blender. Add cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. Cover and refrigerate if you want to eat it tomorrow.

Boil carrot and turnip strips in a pot wit a little boiling salted water about 2 minutes, until they are soft a bit. Drain.

Before serving bring soup to simmer, thinning with more broth if necessary. Pour it into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.