John Myers
Kohlrabi and Carrot Soup with Roasted Sesame Seeds
The perfect kohlrabi and carrot soup with roasted sesame seeds recipe with a picture and simple step-by-step instructions.
- 2 piece Kohlrabi fresh, approx. 250 gr
- 2 piece Carrots, about 100 gr
- 1 piece Onion, a small one
- Clarified butter
- 600 ml Vegetable broth
- 1 tbsp Sesame
- Black pepper from the mill
- Celery salt
- Chives
- Separate the kohlrabi from the leaves and cut the young greens into fine strips.
- Peel the kohlrabi and cut into bite-sized cubes.
- Peel the carrots, cut in half and then cut into cubes.
- Peel and finely dice the onion.
- Heat the butter lard in a saucepan and sauté the onion well, then add the diced vegetables and the “young greens” and sweat very briefly and deglaze with the hot vegetable stock. Now season a little with pepper and salt and simmer on a low flame for about 15 minutes until the vegetables are soft, they should still have a bit of bite.
- In the meantime, carefully toast the sesame seeds in a pan without fat. (Caution !!!! … the sesame burns very quickly and then becomes bitter, so don’t give it so much heat). Allow to cool slightly.
- Now quickly rinse off the chives and cut into fine rolls.
- Season the soup again to taste.
- Put in a soup cup and sprinkle with the chives and sesame seeds ….. enjoy your meal …..
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