in Soup Recipes

Kohlrabi soup with potatoes

updated

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Ingredients for 4 servings:

  • 2 onions
  • 2 kohlrabi
  • 800 g potatoes
  • 2 tbsp oil
  • 1 liter vegetable broth
  • 200 ml cream
  • 2 tsp herbs, frozen
  • 1 bunch of parsley
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely chop the onions. Peel, wash, and dice the kohlrabi and potatoes. Heat the oil in a pan and sauté the onions. Add the kohlrabi and potato cubes and sauté briefly. Pour in the stock, cover, and simmer for about 20 minutes. Remove a few tablespoons of vegetables from the soup and set aside. Puree the rest in the stock. Add the cream and herbs, but do not let the stock boil. Return the remaining vegetables to the soup. Rinse the parsley, shake dry, set aside a few leaves, chop the rest, and stir into the soup. Season to taste with nutmeg, salt, and pepper. Plate the soup and serve garnished with the remaining parsley.

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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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