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Kohlrabi soup with herb cream cheese

updated

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Ingredients for 4 servings:

  • 800 g potatoes, floury
  • 4 shallots
  • 2 points herb melted cheese
  • 1 bunch of parsley or 1 frozen package
  • 2 kohlrabi or 1 frozen package
  • salt and pepper
  • nutmeg
  • 1 vegetable stock cube
  • Oil for frying
  • 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Finely dice the potatoes and kohlrabi. Sauté the shallots in hot oil until translucent. Add the potatoes and kohlrabi. Pour in the vegetable broth and water and simmer for 15 minutes. Set half of the soup aside and purée the other half in a saucepan with an immersion blender until smooth. Add the cream cheese and let it melt slowly. Add the remaining portion of the soup and season with salt, pepper, and nutmeg. Add the finely chopped parsley, reserving a few leaves for garnish.

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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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