Kohlrabi cream soup

Ingredients for 4 servings:

• 1 small onion(s)
• 500 g kohlrabi, fresh or frozen
• 500 g potatoes
• 850 ml vegetable stock
• salt and pepper
• nutmeg
• Maggi
• Fondor
• some parsley, dried
• some fat for frying
• e.g. cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onion, as well as the kohlrabi if it’s fresh. Peel the potatoes and dice them as well. Pour the fat into a pot, sauté the onion until translucent, then add the kohlrabi and potatoes. Sauté everything for a bit, then deglaze with the stock. I always add a bit of parsley right away; then the vegetables have to cook through; this takes about 30-35 minutes. Season well with salt, pepper, and nutmeg, and with Maggi and Fondor if desired. Once the vegetables are tender, remove the pot from the heat and puree everything. Add a little more liquid if the soup has become too thick; I like it a bit thicker. Then return the pot to the heat, bring to a boil, and season with cream and parsley. We serve it with croutons.