Teltow Turnip Soup With Pepper Crackers
- 10025100 g linseeds
- 10025100 ml water
- 5012.550 g almond ground
- 20.52 tsp soy sauce e.g. Tamari
- Cayenne pepper e.g.
- 750187.5750 g white turnip
- 30.753 potato
- 20.52 shallot
- 20.52 tsp argan oil
- pepper e.g. lemon pepper
- 750187.5750 ml water
- White pepper
- 5012.550 ml soy cream
Soak the flax seeds in water for about 2 hours so they swell.
In the meantime core the peppers, cut into large cubes and then mix finely in a blender or food processor with the swollen flaxseed, almonds and tamari soy sauce. Season with cayenne pepper and season with salt if necessary.
Spread the resulting mass on baking paper and allow to dry at 80° C for 3 hours in the oven.
Then flip and allow to dry for 3 hours leave until the crackers are crunchy. If necessary, break into pieces.
Peel and cut the potatoes and beets into cubes.
Peel and cut the shallots into small cubes.
Heat Argan oil in a saucepan and cook the beets and shallots in it until the shallots are translucent.
Take the diced potato, season with lemon pepper and salt and pour into the water.
Boil and simmer for 15-20 minutes.
Season the soup with white pepper and salt to taste and refine with the soy cream.
Serve with crackers.
If you want to make raw crackers, reduces the oven temperature to 40° C and double the drying time. It is also advisable to have a special thermostat for your oven because the ovens usually produce varying results in different temperatures. Food dehydrators are great for making raw crackers.