Creamy kohlrabi soup with meatballs

Ingredients for 4 servings:

• 1 kohlrabi
• 6 potatoes
• 1 piece(s) ginger, thumb-sized
• 1 liter vegetable broth
• 1 large carrot(s)
• 100 g cauliflower
• 300 g Thuringian Mett
• 1 small shallot(s)
• ½ bunch chives
• 1 egg(s), size L
• 4 tbsp, heaped breadcrumbs
• 100 g peas, frozen
• 1 cup of crème fraîche, approx. 150 – 200 g
• ½ bunch parsley
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Peel and chop the potatoes and kohlrabi. Finely dice the ginger. Cook these ingredients in the vegetable broth for 15 minutes. Meanwhile, peel and finely chop the carrot and divide the cauliflower into small florets. Cook in separate water until al dente. Finely chop the shallot and chives. Knead the Thuringian Mett with the chives, egg, shallot, and breadcrumbs until well combined, then form into small balls. Add to the soup 6 minutes before the end of the cooking time. Then remove half of the vegetables and the meatballs from the soup and keep warm. Purée the remaining vegetables in the broth with a hand blender and season with crème fraîche, nutmeg, salt, and pepper. Briefly defrost the peas in the soup. Then add the firm carrots, cauliflower florets, kohlrabi pieces, potatoes and meatballs back into the soup, bring the soup to eating temperature and serve sprinkled with parsley.