Dreamy kohlrabi soup

Ingredients for 6 servings:

• 600 g kohlrabi, peeled, weighed, sliced ​​into thin slices
• 1 potato(s), peeled, sliced ​​into thin slices
• 1 onion(s), diced
• 30 g butter
• 1 tsp cane sugar
• 1 tsp, leveled salt
• 900 ml water
• 100 ml cream
• 3 tbsp parsley, finely chopped
• 2 tbsp olive oil
• 2 tsp lemon juice
• 2 tsp vegetable broth, instant
• 1 box of cress
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

cleverly garnished with parsley pesto and cress

Heat the butter in a sufficiently large saucepan and sauté the diced onion until golden brown. Add the kohlrabi and potato slices and fry for about 5 minutes, stirring occasionally. Sprinkle salt and sugar over the vegetables and continue to sauté. Add the water, vegetable stock, and lemon juice; cover and simmer for 15 minutes. In the meantime, finely chop the parsley, season with pepper, and salt, mix with the olive oil, and set aside. Pour in the cream and purée the soup using a hand blender. Season to taste with pepper, salt, and plenty of nutmeg. Ladle the soup into deep bowls, arrange the parsley pesto in a spiral shape on top, and sprinkle with cress.