Kohlrabi and potato cream soup "Italian style"

Ingredients for 4 servings:

• 3 m.-large kohlrabi, peeled, cut into 2 cm cubes
• 8 small potatoes, floury, peeled, cut into 2 cm cubes
• 1 small onion(s), chopped
• 1 garlic clove(s), flattened in the skin
• 1 lemon(s), untreated
• 50 g Parmesan rind
• 1 bay leaf
• 1 clove(s)
• 800 ml vegetable broth, hot
• 200 ml cream
• Salt and pepper, black
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

fine, lemony-fresh soup, good as a starter

Heat the olive oil in a saucepan. Briefly sauté the onion, garlic, bay leaf, and clove over medium heat. Add the kohlrabi cubes and sauté briefly. Pour the hot stock over everything and add the potato pieces and Parmesan rind. Bring everything to a boil and simmer for 25 minutes. Rinse the lemon with hot water, dry it, and finely grate the zest. Squeeze out the juice. Add the zest to the soup 5 minutes before the end of the cooking time. Once the cooking time is over, remove the pan from the heat. Remove the garlic, bay leaf, clove, and Parmesan. Then purée the soup finely with a hand blender. Add the cream and heat briefly again. Season the soup with a dash of lemon juice, salt, and freshly ground black pepper. White bread goes well with it on its own or as croutons.