Spicy kohlrabi soup with wild garlic, horseradish and grainy cream cheese

Ingredients for 4 servings:

• 2 large kohlrabi
• 1 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 1 handful of wild garlic leaves, if no source is known, e.g. a 100 g pack
• 500 ml vegetable stock
• 200 g cottage cheese, natural, 20% fat, no stirred ready-made cream cheese
• 2 tsp vegetable horseradish, hot or freshly grated
• nutmeg
• Coriander powder
• pepper
• Sea salt
• 2 tbsp butter for frying
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light, yet with strong aromas

Finely dice the onion. Finely dice the carrot. Peel the kohlrabi and cut into cubes or sticks, approximately 8 x 8 mm in size. Roughly mix the cream cheese with the horseradish and refrigerate. Sauté the onions and carrots vigorously in the oil until lightly browned. Add the butter and melt. Add the kohlrabi and sauté, adding a little salt. After about 4 minutes, pour in the broth. Cook the vegetables gently with the lid on for about 10 minutes, simmering gently. Remove half of the cooked vegetables and keep warm. Season the other half with nutmeg and coriander, bring to a boil briefly, and remove from the heat. Mix the soup with the finely chopped wild garlic and quickly puree with a hand blender. Do not simmer any more – wild garlic should not be heated unnecessarily. Add the reserved vegetables, stir the soup thoroughly, and add salt and pepper if desired. Serve the soup in warmed bowls, place one or two generous teaspoons of the cream cheese and horseradish mixture in the center, and sprinkle with a few small strips of wild garlic. Serve with some bread, a glass of white wine, and a wooden bench in the garden, generously garnished with friends, along with a bottle of white wine for topping.