ReceptnaptárKohlrabisuppe (kohlrabi soup with cream and parsley leaves)
Kohlrabisuppe is a light, creamy, mildly nutty and spicy soup of German spring and summer cooking. The sweet, mild flavour of kohlrabi forms a rounded harmony with potato and cream. It is quick and nourishing.
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Method
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- Melt the butter and fry the onion for 3 minutes.
- Add the kohlrabi and potato and fry for 3-4 minutes.
- Pour in the vegetable stock and cook for 15-18 minutes until soft.
- Blend smooth with a hand blender.
- Stir in the cream and season with salt, pepper and nutmeg.
- Sprinkle with finely chopped green kohlrabi leaves or parsley.
- Serve with toasted bread cubes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Peel the kohlrabi thoroughly, as the skin can be woody.
- Do not throw away the green leaves of young kohlrabi: chopped, they make a great garnish.
- Nutmeg is essential for the flavour.
Frequently asked questions
Can it be frozen?
Yes, without the cream; add that when reheating.
What can enrich it?
Smoked ham, fried bacon or almonds.
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