in Soup Recipes

Kohlrabi and asparagus cream soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 kohlrabi
  • 500 g asparagus, white
  • 500 ml vegetable stock
  • 1 bowl of cress
  • ½ bunch parsley
  • ½ bunch basil
  • 1 Pepper
  • e.g. cream
  • n. B. herb sour cream
  • 2 tbsp cheese, grated
  • salt and pepper
  • 1 piece(s) ginger, 1 to 2 cm

Instructions

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

Peel the kohlrabi, removing any woody parts, and cut the flesh into smaller pieces. Bring to a boil in vegetable broth. Add the peeled asparagus pieces and cook the vegetables until tender. Finely chop with a hand blender. Add the chili peppers and ginger (you can also omit them). Add the cream and sour cream and reduce to the desired consistency, or add broth to thicken the mixture. Season to taste and add all the chopped herbs just before the end. Blend again until fluffy and add the cheese. Homemade farmhouse bread makes an excellent side dish.

Facebook Comments

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.

Fine avocado cream

Crunchwraps similar to Taco Bell