in Soup Recipes

Festive kohlrabi soup

updated

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Ingredients for 2 servings:

  • 1 large kohlrabi
  • ½ liter vegetable broth
  • some salt and pepper
  • nutmeg
  • Sugar
  • 200 ml cream or cream substitute
  • 4 tbsp crème fraîche, 15% fat
  • 5 tbsp parsley, chopped, also frozen

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the peeled and diced kohlrabi in the broth for 10-15 minutes until soft. Add the cream or cream substitute and purée the soup until smooth, then stir in the parsley. Season to taste with salt, pepper, freshly grated nutmeg, and a little sugar. Ladle into bowls and garnish each with a tablespoon of crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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