in Soup Recipes

Kohlrabi cream soup with carrot slices

updated

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Ingredients for 4 servings:

  • 2 kohlrabi
  • 1 liter vegetable broth
  • 250 g carrot(s)
  • salt and pepper
  • 1 egg yolk
  • ⅛ liter whipped cream
  • Parsley
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash, peel, and dice the kohlrabi. Cook in the vegetable broth for about 10 minutes until tender, then remove with a slotted spoon. Now cook the peeled and sliced ​​carrots in the broth for about 10 minutes, then remove. Return about 2/3 of the kohlrabi cubes to the broth and puree with a hand blender. Add the carrot slices and remaining kohlrabi and season with salt, pepper, and nutmeg. Whisk the egg yolk with the cream and stir into the hot, but not boiling, soup. Chop the parsley and sprinkle it over the soup before serving.

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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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