Fine kohlrabi cream soup with a bite

Ingredients for 2 servings:

• 2 large kohlrabi
• 1 carrot(s)
• 1 potato(s)
• 1 shallot(s), finely diced
• 1 tbsp butter
• 6 cl dry vermouth (Noilly Prat)
• 400 ml veal stock or chicken stock
• 150 ml cream
• 1 egg yolk
• nutmeg
• salt and pepper
• 2 tbsp pistachios, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the kohlrabi and cut three slices, each about 3 mm thick, from the head, as this is where the bulb is most tender. Finely dice these slices and a peeled half a carrot and set aside for now. Roughly dice the remaining vegetables and the peeled potato. Melt the butter in a saucepan, sauté the shallot until translucent, add the kohlrabi, carrot, and potato cubes, and sauté briefly. Deglaze with vermouth, reduce slightly, add the stock, and simmer for 10-15 minutes until soft. Puree the soup thoroughly and strain it through a fine sieve into a second saucepan. Blend the cream with the egg yolk and stir into the soup. Do not allow it to boil, otherwise it will curdle. This will not affect the flavor, but it will not look good. Stir in the finely chopped kohlrabi and carrot cubes and season the soup with salt, pepper, and nutmeg. Divide the soup between plates or cups and sprinkle with the chopped pistachios.