Fine Kohlrabi Soup

1. If desired (but not part of the kohlrabi soup) – first start with baking the bread bowls. You can find the recipe for the bread in my KB under the link >>>>> Mixed rye bread from the BBA >>>>. As a bread bowl, it is baked in the oven and kettle instead of in the BBA =. Bake in a preheated oven at 220 degrees for 45-50 minutes.
2. Remove the leaves and peel from the freshly cut kohlrabi. Cut the smaller young leaves into small pieces and clean them well. Cut the kohlrabi meat into small strips or cubes.
3. Heat the oil in a saucepan and sweat the leaves in it. Then add the kohlrabi and sizzle briefly. Then add the vegetable stock, stir and let everything cook for 5 minutes. Now add the cream and buttermilk. Let the soup simmer for 15 minutes.
4. Add the spices, Parmesan, butter and thinly sliced ​​tamarind. Stir well. Simmer for another 5 minutes and pour in the schnapps.
5. Put the soup in the blender. First grind on PULS (put a towel on top of it to be on the safe side, as the soup is hot and could splash something) and then stir for 1-2 minutes until creamy. During this time they caramelize the walnuts.
6. If you have baked the bread bowls – then cut off the lid and hollow it out. If you want to turn the bread and it only functions as a “DECO”, place a jar in the hollow. The bread bowl and the mixture can then either be used as croutons or turned into a bread salad.
7. Now season the well-stirred soup again and let it get really hot in the kettle. Finished !!! The serving see my pictures.

TIP

1. This soup is a great pre-soup for a special occasion. For this she can e.g. Salmon strips or bacon chips can be pimped. Serving them in the bread bowl is a real feast for the eyes.

Bon appetit and culinary greetings your Biggi ♥