Separate the kohlrabi from the leaves and cut the young greens into fine strips.
Peel the kohlrabi and cut into bite-sized cubes.
Peel the carrots, cut in half and then cut into cubes.
Peel and finely dice the onion.
Heat the butter lard in a saucepan and sauté the onion well, then add the diced vegetables and the "young greens" and sweat very briefly and deglaze with the hot vegetable stock. Now season a little with pepper and salt and simmer on a low flame for about 15 minutes until the vegetables are soft, they should still have a bit of bite.
In the meantime, carefully toast the sesame seeds in a pan without fat. (Caution !!!! ... the sesame burns very quickly and then becomes bitter, so don't give it so much heat). Allow to cool slightly.
Now quickly rinse off the chives and cut into fine rolls.
Season the soup again to taste.
Put in a soup cup and sprinkle with the chives and sesame seeds ..... enjoy your meal .....