Kohlrabi soup with salmon

Ingredients for 2 servings:

• 2 kohlrabi
• 1 liter vegetable broth
• 2 slice(s) smoked salmon
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 pinch(s) of salt and pepper
• 1 pinch of nutmeg
• 100 ml cream
• 2 tbsp parsley, finely chopped
• 1 tbsp dill, chopped
• 1 tbsp chives, in rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and quarter the kohlrabi. Set one quarter aside and dice the rest. Peel and dice the onion. Crush the garlic. Heat the oil in a pan. Sauté the onion and garlic until translucent. Then add the kohlrabi cubes and sauté. Pour in the stock, bring the vegetables to a boil, and simmer covered over low heat for about 15 minutes. Purée the soup. Coarsely grate the reserved kohlrabi quarter. Add the cream, parsley, and dill, and season to taste with salt, pepper, and nutmeg. Cut the salmon into small squares and divide between 2 plates. Pour the soup over the soup and sprinkle with the grated kohlrabi and chives.