Kohlrabi soup with pretzel dumplings

Ingredients for 4 servings:

• 1 large kohlrabi, or two smaller ones
• 2 m.-sized potatoes
• 750 ml vegetable stock, or alternatively chicken stock
• 150 ml crème legére or crème fraîche
• salt and pepper
• nutmeg
• ½ bunch parsley
• 50 g pretzel(s) (lye pretzel) or stale bread roll
• 1 pinch(s) of baking powder
• 30 g butter, liquid
• 1 egg(s) (size M)
• salt and pepper
• nutmeg
• ½ bunch curly parsley
• possibly cream, whipped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy, quick and decorative, the dumplings also fit into any clear soup

For the soup, peel the kohlrabi (reserve a few nice leaves), cut into pieces, and simmer in the stock with the peeled and diced potato for 20 minutes. Purée with the liquid and then whisk with the crème fraîche. Season to taste with salt, pepper, and nutmeg. Stir in the chopped parsley and chopped kohlrabi leaves. While the soup is cooking, prepare the dumplings. To make them, finely chop the pretzel pieces or bread roll pieces in a food processor and mix with the baking powder. Whisk the butter and egg well and stir into the bread mixture. Add the chopped parsley. Season well with salt, pepper, and nutmeg. Let everything stand for 20 minutes; it doesn’t hurt if it stands a little longer. With wet hands, roll into walnut-sized dumplings and poach gently in boiling salted water for 5 minutes. I place them in the freshly boiled water, then reduce the temperature from 9 to 5, and let them steep. Remove them with a slotted spoon and add three to each serving of soup. The soup is especially delicious if a little whipped cream is stirred in just before serving.