John Myers
Ingredients for 2 servings:
- 1 kohlrabi
- 1 shallot(s)
- 10 g butter
- 25 g white wine
- 200 g vegetable stock
- 50 g cream
- Salt and pepper, black, from the mill
- nutmeg
- 80 g peas, frozen
- 10 g chives, fresh
- 4 tbsp olive oil
- Salt and pepper, black, from the mill
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
A starter for two
Sauté the finely diced onion in the butter over medium heat; do not allow it to brown. Sauté the peeled and diced kohlrabi with the onions. Set the very young kohlrabi leaves aside. Deglaze the vegetables with the wine and reduce the liquid slightly. Pour in the stock, bring to a boil, then reduce the heat to low and simmer covered for 15 minutes. Place the peas in a boil-proof bag, tie it tightly, and add it to the pot with the vegetables for the last 5 minutes. After the cooking time, remove from the pot and let it cool. Stir the cream into the soup, puree until the desired consistency is reached, season with salt, pepper, and nutmeg, and keep warm. Place the peas and coarsely chopped chives in a tall mixing bowl, add 3 tablespoons of oil, puree everything finely, and season with salt and pepper. Then transfer to a small jar. Mix 1 tablespoon of oil with 1 teaspoon of pea pesto. Cut the young kohlrabi leaves into thin strips. Serve the soup in bowls, add a few dollops of the diluted pesto to the soup, and garnish with the kohlrabi greens. Now it’s ready to serve. I served it with toasted slices of bread. The leftover pesto that’s not eaten with the soup can be used to fill roulades, as a spread on spicy quark, as a splash of color for hard-boiled eggs—or mixed with potatoes, pasta, or rice.
Facebook Comments