Lindy Valdez
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Braised tomatoes are the topping for the tender kohlrabi soup.
4 servings
Ingredients
For the soup:
- 300 g turnip greens
- 200 grams of potatoes
- 60 g shallot
- 20 grams of butter
- 1-liter vegetable stock
- Salt
- pepper
- nutmeg
- 100 ml cream
- 1 egg yolk
- 1 tbsp parsley
For the tomatoes:
- 200 g cocktail tomatoes
- 60 g shallot
- 1 small clove of garlic
- 1 tbsp olive oil, cold pressed
- 1 tbsp basil
- Salt
- pepper
Preparation
- Peel the kohlrabi, potatoes, and shallots. Finely chop the heart-shaped leaves from the kohlrabi and set them aside. Cut the kohlrabi, potato, and shallots into small pieces.
- Heat the butter in a large saucepan and sauté the vegetables in it. Pour in the vegetable stock, season with salt, pepper, and nutmeg, and bring to a boil. Reduce heat and simmer covered for 25 minutes.
- Remove the soup from the stove and finely puree it with the hand blender. Mix the cream with the egg yolk and 4-5 tablespoons of the hot soup. Stir into the soup, heat up, but don’t boil anymore! Add the chopped herbs and a teaspoon of the heart-shaped kohlrabi leaves to the soup, season to taste, and keep warm.
- Blanch the cherry tomatoes briefly, rinse in cold water, skin, quarter, and remove stalks and seeds. Peel shallots and garlic, cut shallots into thin rings, and finely chop garlic. Heat olive oil in a pan, sauté shallots and garlic in it, add tomatoes, and season with finely chopped basil, salt, and pepper. Let simmer for 5 minutes.
- Plate up the soup and garnish with the stewed tomatoes and serve.
- Also, try other kohlrabi recipes. Tip: Discover delicious soup ideas in our detox recipes, such as our unusual tomato and coconut soup.
