John Myers
Kohlrabi Cream Soup with Blue Cheese
The perfect kohlrabi cream soup with blue cheese recipe with a picture and simple step-by-step instructions.
- 6 piece Kohlrabi fresh, approx. 800 gr.
- 1 piece Potato
- 1 small Onion
- 3 Sting Butter
- 100 ml Noilly Prat
- 800 ml Vegetable broth
- 200 ml Cream
- 150 g Blue cheese >> Note P1
- Salt and pepper
- Parsley
- 2 el Sliced almonds
- When buying the kohlrabi, make sure that the tubers are not so large and that they still have beautiful, tender leaves in the middle. Large tubers like to be a bit woody. The fine leaves in the middle give off a great spicy taste and also a little green color …….. Everyone can use blue cheese according to their own taste. For my taste, the Spanish “Queso de Valeón” goes perfectly with it because its taste is very piquant. Today, however, I used a “Saint Agur” which is also strong in taste.
- Remove the young leaves from the kohlrabi in the middle of the tuber and set aside. Now peel the fruit and cut it into small cubes. Chop the leaves that have been set aside. Peel and dice the potato. Peel and chop the onion.
- Now heat the butter and briefly sear the onion together with the kohlrabi leaves. Add the kohlrabi and potato cubes and continue to sweat. Now deglaze with the Noilly Prat and reduce it almost completely. Now pour in the hot vegetable stock and season with a little salt & pepper. Put the lid on and cook the vegetables over low heat until soft.
- In the meantime, we roast the flaked almonds nicely in a pan without fat, then remove them from the pan and set them aside. Finely chop the parsley and set it aside. Depending on the type of cheese, remove the rind and then cut the cheese into small cubes.
- Now pull the soup pot off the stove and add the cream, then mix finely. Stir in the cheese and season again. Put the finished soup in a soup bowl, garnish with the almonds and parsley and now ….. enjoy your meal …..
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