Kohlrabi foam soup with salmon

Name: Kohlrabi foam soup with salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 Kohlrabi (about 750 g); 2 Shallots or small onions; 1 tablespoon (15 g) butter/margarine; 2 TABLESPOONS Vegetable broth (instant); 2 (50 g) thin slices of smoked salmon; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 Kohlrabi (about 750 g)
2 Shallots or small onions
1 tablespoon (15 g) butter/margarine
2 TABLESPOONS Vegetable broth (instant)
2 (50 g) thin slices of smoked salmon
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Clean the kohlrabi, put some tender kohlrabi green aside. Peel, wash and finely dice the kohlrabi. Wash and chop the kohlrabigrün finely. Peel and finely dice the shallots.
2
Heat the fat in a saucepan. Sauté shallots in it until translucent. Add kohlrabi and half of the leaves, steam briefly. Deglaze with 3/4 l water and bring to the boil. Stir in broth and simmer covered for 15-20 minutes
3
In the meantime cut the salmon into fine strips. Whip half the cream until half stiff. Add the rest of the cream to the kohlrabi. Puree everything finely. Season to taste with salt and pepper.
4
Put the soup into soup bowls. Stir a dollop of cream into the soup. Sprinkle with salmon strips and remaining kohlrabi leaves