John Myers
Ingredients for 4 servings:
- 50 g onion(s), finely diced
- 250 g kohlrabi, peeled and diced
- 1 small garlic clove(s), finely chopped
- 500 ml vegetable stock, preferably homemade
- 1 bay leaf, fresh
- 1 stalk of lemongrass, alternatively: some grated lemon peel (organic!)
- 1 slice(s) of ginger root, approx. 2 mm wide
- 1 pinch of vanilla, ground
- 200 ml coconut milk
- 1 pinch(s) white pepper, ground
- chili salt
- Nutmeg, grated
- Chives, in rolls, for garnish
- 250 g mushrooms, brown, sliced
- some lemon juice
- some milk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Prepare the onions, kohlrabi, and garlic. Lightly tap the lower, thickened stem of the lemongrass to release the essential oils. Sauté the onions without oil or other fat over low heat until translucent. When the onions have released their liquid, add the garlic and kohlrabi, sauté, and then pour in the stock. Add the lemongrass, bay leaf, ginger, and vanilla, and simmer the vegetables over low heat for 20-25 minutes until soft. Purée thoroughly with a hand blender or pass through a medium-fine sieve. Stir in the coconut milk and season with pepper, nutmeg, and chili salt. Adjust the consistency of the soup to taste with a little milk, if desired. Slice the cleaned mushrooms, drizzle with a little lemon juice, and toss to give them a beautiful color. Then add them to the hot soup. Let stand for another 5-10 minutes, but do not boil. Serve immediately, sprinkled with chives. The soup is also delicious without the mushrooms.
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