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Vegetable Cream Soup with Breaded Kohlrabi Slices

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Vegetable Cream Soup with Breaded Kohlrabi Slices

The perfect vegetable cream soup with breaded kohlrabi slices recipe with a picture and simple step-by-step instructions.

  • 2 Kohlrabi fresh
  • 1 disc Celeriac fresh
  • 1 Pc. Fresh leek
  • 1 Carrot
  • 1 Organic egg
  • Freshly grated Parmesan
  • Breadcrumbs
  • 2 tbsp Oil
  • 600 ml Water
  • Salt, pepper, nutmeg
  • Chilli from the mill
  • 40 g Butter
  • 8 sheet Thai basil fresh
  • 0,5 bunch Dill TK
  • 0,5 bunch Fresh cress
  1. Peel the vegetables, cut the kohlrabi into slices about 1 cm thick. Everything with the above Boil the spices for about 20 minutes.
  2. Remove the vegetables from the broth using a slotted spoon. Slice the carrot and add it back to the broth. Bring to the boil again and thicken with flour and butter.
  3. Stir in the basil, dill and cress, do not boil any more. Taste!
  4. Roll the kohlrabi slices in a beaten egg and in a mixed Parmesan and breadcrumb coating. Fry briefly on both sides in oil with butter.
  5. Serve with the soup.
  6. Bon appetit!
Dinner
European
vegetable cream soup with breaded kohlrabi slices

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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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