in Soup Recipes

Summer soup with kohlrabi

updated

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Ingredients for 4 servings:

  • 2 large potatoes
  • 1 kohlrabi
  • 2 carrots
  • 2 spring onions
  • 1 ¾ liters of water
  • 300 ml milk
  • 1 tsp salt
  • n. B. Pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Wash and peel the potatoes, kohlrabi, and carrots. Wash and trim the spring onions. Chop everything into bite-sized pieces. Place the vegetables in a large pot and add the water. Add a teaspoon of salt. Reserve the finely chopped kohlrabi leaves. Add them to the soup. Simmer the soup over low heat. Check after 20 minutes to see if everything is cooked and season with salt and pepper. Add the milk. This creates a delicious, light, summery soup.

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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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