Teltow Turnip Soup With Pepper Crackers
Ingredients
- 100 g linseeds
- 100 ml water
- 50 g almond ground
- 2 tsp soy sauce e.g. Tamari
- Cayenne pepper e.g.
- salt
- 750 g white turnip
- 3 potato
- 2 shallot
- 2 tsp argan oil
- pepper e.g. lemon pepper
- salt
- 750 ml water
- White pepper
- 50 ml soy cream
Instructions
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Soak the flax seeds in water for about 2 hours so they swell.
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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.
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Spread the resulting mass on baking paper and allow to dry at 80° C for 3 hours in the oven.
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Then flip and allow to dry for 3 hours leave until the crackers are crunchy. If necessary, break into pieces.
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Peel and cut the potatoes and beets into cubes.
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Peel and cut the shallots into small cubes.
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Heat Argan oil in a saucepan and cook the beets and shallots in it until the shallots are translucent.
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Take the diced potato, season with lemon pepper and salt and pour into the water.
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Boil and simmer for 15-20 minutes.
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Season the soup with white pepper and salt to taste and refine with the soy cream.
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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.