in Soup Recipes

Kohlrabi soup with wild garlic dumplings à la Gabi

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Ingredients for 4 servings:

  • 2 m.-large kohlrabi, peeled, cut into thin sticks, leaves very finely chopped
  • 2 bunch wild garlic (200 g), very finely chopped
  • 800 ml vegetable stock
  • 160 g buckwheat flour (wholemeal)
  • 200 g quark (semi-skimmed)
  • 2 m.-sized eggs
  • Salt and pepper, black from the mill
  • Nutmeg, freshly grated
  • some chervil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Heat the vegetable broth in a saucepan and cook the kohlrabi sticks. Combine the wholemeal buckwheat flour, quark, and eggs into a dough. Stir in the wild garlic and kohlrabi leaves and season with salt, pepper, and nutmeg. Using 2 teaspoons, form dumplings, add them to the broth, and let them simmer for 4-5 minutes. Ladle the soup into soup bowls and serve sprinkled with chervil.

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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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