Vegetable Turkey Soup with Herb Pesto

Chop the meat in a hand mixer. Rinse parsley and chop finely. Knead together meat, créme fraiche, egg and parsley. Season with salt, pepper and paprka. From the turkey mixture with two teaspoons cut small dumplings and put in boiling salted water form. Cook at low temperature for 5 minutes. Now take out.

Peel, rinse and slice carrots + kohlrabi. Clean leek, rinse and cut into pieces. Heat butter in a saucepan. Add clear soup, paradeis pulp, bring to a boil and cook for 5 minutes over medium heat. Season to taste with salt and freshly ground pepper. Add the dumplings to the clear soup.

For the pesto, rinse and chop the kitchen herbs, mix with almond kernels and fold in oil, season with salt + pepper. Offer to the soup

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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