Kohlrabi soup with tomato sauce

Ingredients for 4 servings:

• 1 kohlrabi, finely diced
• 2 potatoes, finely diced
• 2 shallots, finely diced
• 2 tbsp clarified butter
• 1 liter chicken broth or vegetable broth
• 200 ml sweet cream
• 1 egg yolk
• Salt
• Pepper, from the mill
• nutmeg
• 2 shallots, in fine rings
• 16 cherry tomatoes, quartered
• 2 tbsp olive oil
• 2 tbsp parsley, flat, chopped
• Salt
• Pepper, from the mill
• chili powder
• Parsley, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the kohlrabi, potatoes, and shallots in clarified butter. Deglaze with the chicken stock or vegetable broth. Simmer over low heat until the vegetables are soft. Remove the pot from the heat and puree with a hand blender. Add the cream, possibly adding the egg yolk. Season to taste with salt, pepper, and nutmeg. Meanwhile, sauté the shallot, tomatoes, and garlic in olive oil in a small pan over medium heat. Finally, add the parsley. Season with salt, pepper, and a little chili powder. Ladle the soup into bowls or plates, spoon the tomato sauce on top, and garnish with parsley.