Kohlrabi potato soup with smoked salmon and cress

Name: Kohlrabi potato soup with smoked salmon and cress
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Potatoes; 1 (approx. 450 g) Kohlrabi; 1 Onion; 2 TABLESPOONS Oil; 700 ml Vegetable broth; 100 g Whipped cream; 1 Bed of garden cress; 100 g Smoked salmon; 7-10 Tbsp Salt; 7-10 Tbsp ground nutmeg; 7-10 Tbsp Pepper from the mill

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Potatoes
1 (approx. 450 g) Kohlrabi
1 Onion
2 TABLESPOONS Oil
700 ml Vegetable broth
100 g Whipped cream
1 Bed of garden cress
100 g Smoked salmon
7-10 Tbsp Salt
7-10 Tbsp ground nutmeg
7-10 Tbsp Pepper from the mill

Directions

1
Peel and wash the potatoes. Peel kohlrabi. Dice both. Peel and finely dice the onion.
2
Heat the oil in a pot. Sauté the onion in it while stirring until transparent. Add potatoes and kohlrabi and steam briefly. Deglaze with stock and cream. Simmer covered at low heat for about 15 minutes
3
In the meantime cut cress from the bed. Cut salmon into strips. Take approx. 4 tablespoons of vegetables out of the soup as garnish. Puree the soup finely with the cutting stick. Season to taste with salt, nutmeg and pepper
4
Arrange the soup in bowls or deep plates. Add vegetables and salmon. Garnish with cress and pepper