John Myers
Kohlrabi and Fennel Cream Soup
The perfect kohlrabi and fennel cream soup recipe with a picture and simple step-by-step instructions.
- 1 Kohlrabi fresh
- 1 Fennel bulb
- 1 Potato
- 10 g Ginger
- 0,5 Lemon
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 20 ml Cream
- 2 tsp Garden herbs
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Peel the kohlrabi and cut into coarse pieces. Remove the woody parts and the greens from the fennel and quarter them. Peel the potato and cut into coarse pieces. Peel the ginger and add it as a piece.
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Put everything together in a saucepan and cover with plenty of water. Let simmer slowly.
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Add the juice of half a lemon, salt, pepper and freshly grated nutmeg.
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When the kohlrabi pieces are soft (after about 20 minutes), take out the ginger piece and puree everything else, adding some cream.
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Season again with salt and pepper and apply with freshly chopped garden herbs (preferably parsley).
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