in Germany, Soup Recipes

Kohlrabi and chervil soup

updated

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Ingredients for 4 servings:

  • 2 kohlrabi (500g each)
  • 3 shallots
  • 1 tbsp oil
  • 3 tbsp Sherry, dry
  • 600 ml vegetable stock
  • 1 bunch of chervil
  • 100 g whipped cream
  • Salt and pepper, white
  • 2 tbsp vinegar
  • 4 eggs

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dice the kohlrabi. Chop the shallots and sauté in oil until translucent. Add the kohlrabi and sauté briefly. Deglaze with sherry and stock and simmer for 15-20 minutes until soft. Reserve a few chervil leaves. Add the rest to the kohlrabi and purée the soup. Add the cream, season with salt and pepper. Bring the water to a boil with vinegar and 1 tablespoon of salt. Crack the eggs one at a time into a ladle and poach in the boiling water for 3-4 minutes. Whisk the soup with a hand blender until frothy, ladle into mugs, place a poached egg in each, and garnish with chervil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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