John Myers
Kohlrabi Soup with Clear Vegetable Stock
The perfect kohlrabi soup with clear vegetable stock recipe with a picture and simple step-by-step instructions.
- 2 piece Organic kohlrabi, approx. 300 gr
- 1 piece Parsley root, approx. 50 gr.
- 1 piece Onion
- 1 piece Carrot, about 80 gr.
- 1 piece Fresh celery, about 150 gr.
- 2 tbsp Butter
- 1,2 liter Water
- Salt
- Black pepper from the mill
- Caraway seeds
- Take off the large kohlrabi leaves and wash them well, only use the leafy green. Then cut them into small pieces. (if you have, you can also use savoy cabbage leaves)
- Peel the kohlrabi and cut the peel into small pieces. Cut a kohlrabi into pieces.
- Peel the celery, root parsley and carrot and cut into bite-sized pieces. Peel and halve the onion.
- Let the butter in the pan get hot and first sauté the onion for 5 minutes with the cut surface facing downwards, then add the remaining vegetables and sauté well again.
- Deglaze with the water, add the finely chopped leaves and season to taste with the spices. Let the whole thing simmer on a low heat for a good 20 minutes.
- Now pour off the broth in a sieve and collect the broth. Fish out a few pieces of carrots and dice them, discard the rest.
- In the meantime, cut the other kohlrabi into fine strips. Finely chop the tender, young green of the kohlrabi.
- Now put the soup back into the pot, add the kohlrabi strips and simmer on a low heat until the kohlrabi are soft.
- Season again with salt and pepper.
- Put the hot soup in a soup cup, garnish with the carrot pieces and the “green” ….. enjoy your meal …..
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