Kohlrabi cream soup with chervil

Name: Kohlrabi cream soup with chervil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Kohlrabi (about 500 g); 2 TEASPOONS Vegetable broth (instant); 1 (62,5 g) Corner Cream and Processed Cheese; 100 g Fresh cream; 7-10 Tbsp salt, white pepper; 1 TEASPOON Lemon juice; some stem(s) Chervil or; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Kohlrabi (about 500 g)
2 TEASPOONS Vegetable broth (instant)
1 (62,5 g) Corner Cream and Processed Cheese
100 g Fresh cream
7-10 Tbsp salt, white pepper
1 TEASPOON Lemon juice
some stem(s) Chervil or
7-10 Tbsp Parsley

Directions

1
Peel and wash the kohlrabi and, except for a little, chop them coarsely. Boil 1/2 l water and stir in broth. Covered kohlrabi and cook for 10-12 minutes
2
Mash the kohlrabi in the broth. Stir the cheese into flakes and melt in it. Cut the rest of the kohlrabi into fine sticks. Add and cook covered for about 3 minutes. Stir in crème fraiche. Season to taste with salt, pepper and lemon juice
3
Wash the chervil and pluck off the leaves (chop parsley) except for a little bit for garnishing and stir into the soup. Arrange and garnish with the remaining chervil
4
- The heart leaves of kohlrabi are rich in valuable B vitamins and carotene. Therefore you should not throw the tender green away, but cut it into fine strips
5
or chop and sprinkle over the soup
6
- Who likes, taste the kohlrabi cream soup additionally with 1 pinch of grated nutmeg or a shot of white wine