John Myers
Ingredients for 4 servings:
- 1 m.-sized onion(s)
- 4 carrots
- some celery
- 50 g leek, about
- ½ m.-large kohlrabi
- 400 ml vegetable stock
- 400 ml chicken stock
- 800 ml water
- 250 g pasta (wave ribbon pasta)
- 250 g turkey breast
- n. B. Salt
- some peppercorns
- Allspice
- e.g. nutmeg, grated
- e.g. chili flakes, ground
- e.g. chopped parsley
- some clarified butter for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
light soup when you need something quick
Slice the onion into thin strips. Grate the carrots, celery, and kohlrabi into strips (or if you don’t have a mandoline, slice them into strips). Sauté the onions in a little clarified butter, then add the vegetables and sauté briefly. Then deglaze with the stock and water. Now add the peppercorns and allspice (I always hang a tea strainer in the pot with the spices so they don’t end up in the soup later). When the liquid is boiling, add the pasta. Wash the turkey breast, dry it, and cut it into small pieces against the grain. Then add it to the soup. Just before the pasta is cooked, add the sliced leek. Season to taste with salt, pepper, nutmeg, and ground chili flakes. Serve with parsley and finely chopped kohlrabi leaves (the very young leaves).
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