Delicate Kohlrabi Soup
If you enjoy vegetable soups, this delicate kohlrabi cream soup is a must-try. It makes a wonderful lunch or dinner. It is also a great way to use up larger or older kohlrabi that you did not manage to eat fresh.
Total: 30 min
Servings: 4
Method
01.
Chop the onion finely, cut two and a half kohlrabi and the potatoes into smaller cubes, and slice the garlic. In a saucepan, melt one tablespoon of butter, fry the onion until translucent, add the kohlrabi and fry for about 2 minutes. Then add the potatoes and garlic, pour in the stock, bring to the boil and simmer over a low heat for about 15 minutes until tender.
02.
While the soup is cooking, cut the remaining half kohlrabi into thin strips. Heat the rest of the butter in a pan and fry the strips for a few minutes until they colour but remain crunchy.
03.
Blend the soup with a stick blender until smooth, pour in the cream and season with salt, pepper and nutmeg. Pour it into bowls and garnish with chopped parsley, the fried kohlrabi strips and a few drops of olive oil.
04.
Recipe prepared for you by F.O.O.D. magazine.
