Kohlrabi cream soup with wild garlic pesto

Ingredients for 4 servings:

• 1 shallot(s)
• 600 g kohlrabi
• 200 g floury potatoes
• 1 tbsp butter
• 1 tbsp flour
• 800 ml vegetable stock
• salt and pepper
• 1 bell pepper(s), red
• 150 ml cream
• some wild garlic leaves for garnishing
• 1 handful of wild garlic
• 2 tbsp pine nuts
• 75 ml olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and dice the shallot, kohlrabi, and potato, and sauté in butter. Stir in the flour, sweat, and then add the vegetable stock. Season with salt and pepper and simmer over medium heat for about 20 minutes, until the vegetables are soft. Remove ¼ of the vegetables from the soup as a garnish. Wash and dice the bell pepper. Puree the soup, add the cream, bell pepper, and the vegetable garnish. Simmer for about 10 minutes. For the pesto, wash the wild garlic, shake dry, and roughly chop. Roast the pine nuts in a pan until golden brown, then let cool. Place the wild garlic, pine nuts, and olive oil in a tall mixing bowl and blend until smooth. Season to taste with salt and pepper. Season the soup to taste and ladle into bowls or plates. Serve garnished with pesto and some fresh wild garlic.