Kohlrabi cream soup with smoked salmon

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 2
  • 2 Onions
  • 650 g Kohlrabi
  • 400 g Potatoes
  • 1 TABLESPOON Oil
  • 1 collar Soup Greens
  • 1 Onion
  • 1/4 small bunch of thyme
  • 1 Garlic clove
  • 1/2 bunch of parsley
  • 1 Bay leaf
  • 7-10 Tbsp Salt
  • 1 TEASPOON Peppercorns
  • 2 Cloves
  • 5 TABLESPOONS lactose-free milk
  • 30 g smoked salmon
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press the garlic clove. Cut parsley leaves from the stalks and use them for other purposes

  2. 2

    Put the soup greens, onion and garlic in a large wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes

  3. 3

    Peel and chop 1 onion. Peel kohlrabi, put some leaves aside and wash. Dice the kohlrabi, except for 100 g. Peel, wash and chop the potatoes

  4. 4

    Heat the oil in a pot and fry the onion until transparent. Add kohlrabi and potatoes, fry briefly. Deglaze with stock and milk. Bring to the boil, cover and cook for 15-18 minutes. In the meantime cut salmon into strips. Finely grate the kohlrabi put aside

  5. 5

    Remove the kohlrabi potatoes from the hot plate, finely mash them in the liquid with a blender. Season to taste with salt, pepper and nutmeg. Arrange in small bowls with salmon strips and kohlrabi shavings. Garnish with kohlrabi flakes

Nutrition Facts

KCAL
290 kcal
CARBS
38 g
FATS
8 g
PROTEINS
12 g