Kohlrabi cream soup

Ingredients for 2 servings:

• Broth (kohlrabi broth, cooking water)
• 2 tbsp margarine
• 2 tbsp flour
• salt and pepper
• nutmeg
• 1 egg(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

easy, quick and can be made with any vegetable

Cook kohlrabi (for the main course) in salted water. Once cooked, drain the kohlrabi and collect the liquid in a bowl. I reserve some of the liquid for the sauce and use the rest for the soup. Melt the margarine in a saucepan, then add the flour and stir quickly to avoid lumps. Now add the liquid to taste, depending on how thin you want the soup to be. If there is no liquid left, you can also use a little milk. Season the soup to taste with salt, pepper, and nutmeg. Finally, add an egg and stir slowly until “egg lumps” form. Then bring the soup back to a boil briefly. Chop some fresh parsley, if desired, add it, and serve.