Kohlrabi cress soup

Name: Kohlrabi cress soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Kohlrabi (about 750 g); 1 medium onion; 4 TABLESPOONS butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 slightly heaped tbsp. flour; 2-3 TEASPOONS Vegetable broth; 2 discs Toast; 7-10 Tbsp Sweet peppers; 1 Bed of garden cress or daikon cress (see tip); 100 g + 4 Tsp Fresh cream

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Kohlrabi (about 750 g)
1 medium onion
4 TABLESPOONS butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 slightly heaped tbsp. flour
2-3 TEASPOONS Vegetable broth
2 discs Toast
7-10 Tbsp Sweet peppers
1 Bed of garden cress or daikon cress (see tip)
100 g + 4 Tsp Fresh cream

Directions

1
Peel, wash and cut the kohlrabi into pieces. Peel and finely chop the onion.
2
Heat 2 tablespoons of fat in a saucepan. Fry the onion until transparent. Add kohlrabi and steam briefly. Season with salt and pepper. Dust with flour and sauté briefly. Stir in about 1 l water and stock, bring to the boil.
3
Cover and simmer for 15-20 minutes.
4
Cut the toast into small cubes. Heat 2 tablespoons of fat in a frying pan. Fry the bread cubes in it while turning them golden brown. Season with salt and paprika and take out. Wash the cress and cut from the bed.
5
Stir half of the cress into the soup, puree everything finely. Stir in 100 g crème fraiche. Season soup with salt, pepper and 1 pinch of sugar. Serve the kohlrabi cress soup. Serve with 1 teaspoon each of crème fraîche, croutons and remaining cress.