Kohlrabi soup with wild garlic

Ingredients for 4 servings:

• 400 g kohlrabi
• 2 small potatoes
• 2 shallots
• 1 dl white wine
• 9 dl vegetable broth
• 2 egg yolks
• 2 dl cream
• salt and pepper
• 4 leaves of wild garlic
• nutmeg
• butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and dice the kohlrabi. Peel and dice the potatoes. Finely chop the shallot and sauté in butter. Add the vegetables and sauté. Deglaze with the wine and allow it to reduce almost completely. Pour in the vegetable stock, cover, and simmer the vegetables until soft. While it’s cooking, whip half of the cream into heavy cream. Once the vegetables are tender, puree. Return the soup to the pot and bring to a boil. Whisk the egg yolks and the remaining half of the cream. Stir in a few tablespoons of soup and add the mixture to the soup while stirring. Bring to just below boiling point. Do not allow the soup to boil, or the yolks will curdle! Season with salt and pepper. Garnish with a tablespoon each of cream and wild garlic.