Kohlrabi cream soup

Name: Kohlrabi cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 2 Kohlrabis (about 150 g each); 1 medium potato; 1 TABLESPOON Butter or margarine; 600 ml Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp juice of 1/2 lemon; 2 discs Toast; 3 TABLESPOONS Oil; 1 Beet Cress

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
2 Kohlrabis (about 150 g each)
1 medium potato
1 TABLESPOON Butter or margarine
600 ml Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp juice of 1/2 lemon
2 discs Toast
3 TABLESPOONS Oil
1 Beet Cress

Directions

1
Peel and finely chop the onion. Clean and peel the kohlrabis. Cut 1 kohlrabi into large cubes. Peel and wash the potatoes and cut them into large cubes. Heat the fat in a saucepan, fry the onion, kohlrabi cubes and potatoes in it at low heat.
2
Deglaze with broth and simmer for about 15 minutes. Add cream and bring to the boil. Season to taste with salt, cayenne pepper and lemon juice. Puree the soup with a chopping stick. In the meantime cut the remaining kohlrabi into sticks and cook in boiling salted water for about 8 minutes.
3
Cut toast into cubes. Heat oil in a pan. Fry the toast cubes until golden brown and remove. Cut cress from the bed with scissors and put aside about 1/3 for sprinkling. Remove approx. 200 ml kohlrabi cream soup and puree with the cress.
4
Arrange the rest of the soup in soup plates. Drain the kohlrabi sticks, spread them in the soup and drizzle cress puree over them. Sprinkle with toast cubes and cress.