Kohlrabi and cinnamon soup

Ingredients for 4 servings:

• 4 small kohlrabi, cut into pieces
• 2 small onions, chopped
• 2 garlic cloves, finely chopped
• 2 stalk(s) cinnamon
• some lemon peel
• 8 dl broth, strong
• 2 dl milk, warm
• 4 tbsp cream, whipped stiffly
• some pepper, from the mill
• some salt
• some rapeseed oil
• some cinnamon

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Sauté the onions and garlic in rapeseed oil until translucent. Add the kohlrabi, cinnamon stick, and lemon zest, and simmer, partially covered, over low heat for 10 minutes. Then add the broth, bring to a boil, and simmer, covered, over low heat for about 20 minutes, until the kohlrabi is tender. Remove the cinnamon stick and lemon zest and add the warm milk. Puree the soup with a hand blender and bring back to a boil, then season to taste. Ladle the soup into bowls or cups and garnish each with a tablespoon of whipped cream and sprinkle with cinnamon. If the consistency is too thick, simply add a little more broth.