Kohlrabi soup made only from leaves, with semolina dumplings

Ingredients for 4 servings:

• 3 Kohlrabi , only the fresh and beautiful leaves
• 1 tbsp potato flour
• 500 ml broth
• 1 pinch of nutmeg, grated
• 1 tsp oil (truffle oil)
• 250 ml milk
• 1 tbsp butter
• 100 g semolina (wheat semolina)
• 2 eggs
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Semolina dumplings that always work

The soup: Separate the leaves from the kohlrabi, remove the ribs, and simmer in a little water for about 15 minutes. Purée using a hand blender, sprinkle in the potato flour, and pour in the broth. Add salt and nutmeg to taste. The dumplings: Bring the butter and salt to a boil with the milk and slowly add the semolina. Cook until the semolina starts to separate from the bottom of the pot. Stir one egg into the hot mixture; once cooled, fold in the second egg. Scoop the dumplings with a teaspoon and let them simmer in the finished soup for 10 minutes. Lastly, since you don’t want the soup to boil, add the truffle oil sparingly.