Kohlrabi soup with potato straws

Ingredients for 4 servings:

• 200 g kohlrabi
• 150 ml vegetable stock
• 100 ml cream
• 50 g butter
• 40 ml dry white wine
• 1 tsp truffle oil
• 400 g potatoes, waxy
• 100 g clarified butter
• Salt and pepper, white
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

a fine soup for guests

Peel the kohlrabi, cut into small pieces, and sauté lightly in a little butter. Deglaze with white wine and add vegetable stock. Simmer over medium heat for 10 minutes. Pour the cream into the soup, stir, and simmer for another 20 minutes. Then puree with a hand blender and let it stand for a few more minutes. Strain the soup through a sieve, season with salt, white pepper, nutmeg, and truffle oil, and whisk in the remaining butter. Cut the potatoes lengthwise into 2 mm thick slices, then into thin sticks. Soak in water for 10 minutes to remove the starch. Remove the potatoes from the water in batches, drain thoroughly on kitchen paper, and pat dry. Shortly before serving, fry the potato straws in clarified butter for about 1.5 minutes, then drain on kitchen paper. Serve the kohlrabi soup in a warmed dish and garnish with the potato straws that had been kept warm in the oven. I recommend frothing the soup again shortly before serving.