Kohlrabi cream soup with rhubarb goat cheese crostini

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash, clean and chop the rhubarb. Peel and chop the shallots. Heat oil in a pot and sauté half of the shallots in it until translucent. Add the rhubarb and steam for another 3 minutes. Sprinkle with sugar and deglaze with vinegar. Bring to the boil and cook for another 2 minutes until the rhubarb is soft. Season with salt and pepper. Put the chutney in a cool place.

2. 2

   Clean the kohlrabi, picking up the tender kohlrabi leaves, peeling and dicing. Heat 20 g butter in a pot and fry the remaining shallots and kohlrabi for about 4 minutes until translucent. Dust with flour. Deglaze with white wine, stock and 500 ml water, bring to the boil and simmer for about 12 minutes. Wash remaining leaves, shake dry and cut into fine strips. Add the leaves to the soup, except for a little bit for sprinkling, and cook for about 1 minute. Puree finely with a blender. Stir in 2 tablespoons of goat cheese and season the soup with salt, pepper and nutmeg.

3. 3

   In the meantime cut the bread into slices. Heat 20 g butter in a frying pan and fry the bread slices crisply on each side. Cover the breads with the remaining cheese and chutney. Serve the soup and sprinkle with kohlrabi leaves.

Nutrition Facts

KCAL
320 kcal

CARBS
29 g

FATS
17 g

PROTEINS
6 g