Kohlrabi and Camembert soup

Ingredients for 4 servings:

• 700 g kohlrabi
• 1 small onion(s)
• 1 garlic clove(s)
• 200g Camembert(s)
• 1 liter of broth
• n. B. Nutmeg
• e.g. parsley, chopped
• e.g. salt and pepper
• 100 ml cream, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and roughly dice the kohlrabi. Dice the onion and finely chop the garlic. Sauté the onion and garlic in a little oil. Then add the diced kohlrabi and sauté briefly. Deglaze with the stock and simmer for about 10-15 minutes, until the kohlrabi is soft. In the meantime, remove the white skin from the Camembert and finely chop the cheese. Puree the kohlrabi, add the cheese, and simmer for 5 minutes, stirring occasionally until the cheese has melted. Puree again. Add chopped parsley, season with nutmeg, and season to taste with salt and pepper. Optionally, refine the soup with cream. Tip: If you like, you can brown an additional 400g of minced meat and add it to the soup.