Kohlrabi and potato cream soup

Ingredients for 2 servings:

• 1 large kohlrabi
• 2 m.-sized potatoes
• 1 tbsp olive oil
• 1 small onion(s)
• 750 ml vegetable stock
• 150 ml milk
• 2 tbsp cream cheese
• salt and pepper
• nutmeg
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the kohlrabi and potatoes and cut into small pieces. Cut the tender kohlrabi leaves into very fine strips. Sauté the onions in butter until translucent, add the kohlrabi and potatoes and sauté. Add the leaves and sauté. Pour in the vegetable stock and simmer over moderate heat for about 8-12 minutes. Remove a few pieces of kohlrabi and potato with a ladle and set aside. Add the milk and cream cheese to the pot, season, and bring to a boil briefly. Then puree everything. Add the reserved kohlrabi and potato pieces and garnish with the parsley.