Fine kohlrabic cream soup

Name: Fine kohlrabic cream soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Kohlrabi (about 750 g); 500 g Potatoes; 1 Onion; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 6 discs (70 g) Salmon ham; 1 1/2 TABLESPOONS Pesto (from the glass); 100 g Whipped cream; 7-10 Tbsp Chervil; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Kohlrabi (about 750 g)
500 g Potatoes
1 Onion
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
6 discs (70 g) Salmon ham
1 1/2 TABLESPOONS Pesto (from the glass)
100 g Whipped cream
7-10 Tbsp Chervil
7-10 Tbsp Cling film

Directions

1
Peel and wash the kohlrabi and potatoes. Cut out small balls from a kohlrabi. Dice remaining kohlrabi and potatoes. Peel and chop the onion. Heat the fat. Sauté onion in it.
2
Add the vegetable dices. Season with salt and pepper. Add stock and cook in a closed pot for about 30 minutes. In the meantime, lay the salmon ham in flakes on top of each other on cling film (2 rows, each with 3 slices).
3
Spread 1 tablespoon of pesto on it. Form into a roll with the help of the foil, freeze briefly. Cook the kohlrabi balls in boiling salted water for about 8 minutes. Add 1/2 tablespoon pesto to the soup.
4
Puree with the cutting stick. Refine soup with cream. Season to taste with salt and pepper. Cut the ham roll into small rolls. Serve the soup in portions, sprinkled with kohlrabi balls, ham rolls and chervil.
5
Ciabatta is delicious with it.