Instructions
Follow the steps and taste along the way.
Cook the bacon
Cut the bacon into small cubes and cook it in a dry pot over medium heat for 5–7 minutes, until crispy. Remove it with a slotted spoon and set it on a plate; leave the rendered fat in the pot.
Make the base and brown the turnip
Cut the leek into thin rounds, the turnip and potatoes into approximately 2 cm cubes, and chop the garlic. Add the oil and butter to the pot. Sauté the leek for 3 minutes, then add the turnip and cook for 6–8 minutes, stirring occasionally, until lightly browned around the edges. Stir in the garlic and cook for another 30 seconds.
Cook the vegetables until tender
Add the potatoes, pour in the vegetable stock, and stir in 3 g of salt and the black pepper. Bring to a gentle simmer, cover with the lid slightly ajar, and cook for 18–20 minutes, until the turnip and potatoes are easily pierced with the tip of a knife.
Blend and season
Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Stir in the cream and mustard, then warm the soup over low heat for 2 minutes without letting it boil vigorously. Add the lemon juice and taste; the soup should be creamy, mildly tangy, and fresh.
Serve
Divide the soup among four bowls and top with the cooked bacon. Serve hot, at approximately 70 °C.
