in Soup Recipes

Kohlrabi soup à la Didi

updated

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Ingredients for 2 servings:

  • 450 g kohlrabi, frozen
  • 750 ml beef broth
  • 200 g carrot(s)
  • 1 m.-sized egg(s)
  • 200 ml cream
  • 1 tsp salt
  • 1 ½ tsp white pepper
  • 2 tbsp soup noodles
  • n. B. Sauce thickener, light

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Thaw the kohlrabi and dice. Peel the carrots and slice thinly. Bring the beef broth to a boil and simmer half of the vegetables in it for 10 minutes. Then puree. Add the remaining vegetables and the soup noodles to the soup and season with salt and pepper. Let the soup simmer for 15 minutes. Separate the egg. Beat the egg white until stiff peaks form. Whisk the egg yolk with the cream and stir into the soup while it is still simmering. Season the soup again with salt and pepper and thicken with a sauce thickener if desired. Serve with egg white dumplings.

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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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