in Soup Recipes

Kohlrabi and potato cream soup

updated

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Ingredients for 4 servings:

  • 6 small kohlrabi or 4 large
  • 6 m.-sized potatoes (early potatoes)
  • 2 small carrots
  • some sunflower oil
  • some butter
  • 150 ml cream
  • 500 ml vegetable stock
  • salt and pepper
  • 1 pinch(s) of sugar
  • e.g. sausages (mini sausages)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

ideal spring dish

Peel and dice the kohlrabi, carrots, and potatoes, and briefly fry them in the oil with the sugar. Season with salt and pepper, and deglaze with the broth and a small splash of cream. Simmer everything for about 20 minutes, then puree and add the remaining cream until a creamy, thickened soup forms. Heat the mini sausages in the soup; do not let them boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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