Kohlrabi cress cream

Name: Kohlrabi cress cream
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 small onion; 1 small kohlrabi; 2 medium-sized potatoes; 1/2 tsp (3 g) Oil; 1 TEASPOON Vegetable broth; 5 TABLESPOONS low-fat milk; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Lemon juice; 1 washer Toast; 1/2 Beet Cress

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 small onion
1 small kohlrabi
2 medium-sized potatoes
1/2 tsp (3 g) Oil
1 TEASPOON Vegetable broth
5 TABLESPOONS low-fat milk
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Lemon juice
1 washer Toast
1/2 Beet Cress

Directions

1
Peel and wash the onion, kohlrabi and potatoes. Chop onion and potatoes roughly, cut kohlrabi into sticks. Fry everything in a pot in hot oil. Stir in 200 ml water and stock, bring to the boil, cover and simmer for about 20 minutes
2
Possibly take out some kohlrabi. Mash vegetables and potatoes in the broth. Stir in milk. Season with salt, pepper and lemon juice. Add the kohlrabi sticks
3
Toast and dice the bread. Wash cress and cut from the bed. Possibly, except for something to garnish, puree with 3 tablespoons of soup. Serve soup with cress puree. Sprinkle with bread cubes and rest of cress
4
To make the soup creamy, you should cook the vegetables a little softer. The soup becomes more hearty with ham strips instead of croutons. Particularly lean, for example, are salmon ham without a fat edge and Bündnerfleisch