Kohlrabi soup

Name: Kohlrabi soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Kohlrabi; 1 Onion; 200 g Potatoes; 4 TABLESPOONS Oil; 800 ml Vegetable broth; 200 g Whipped cream; 200 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Sweet peas; 1-2 stem(s) Watercress; 7-10 Tbsp grated nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Kohlrabi
1 Onion
200 g Potatoes
4 TABLESPOONS Oil
800 ml Vegetable broth
200 g Whipped cream
200 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Sweet peas
1-2 stem(s) Watercress
7-10 Tbsp grated nutmeg

Directions

1
Peel the kohlrabi and onion and dice them coarsely. Peel, wash and coarsely dice the potatoes. Heat 2 tablespoons of oil in a saucepan. Fry diced kohlrabi, onion and potatoes for 3-4 minutes over medium heat until colourless. Deglaze with stock and cream. Simmer for 15-20 minutes at medium heat, stirring occasionally
2
In the meantime, wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan. Fry the chicken strips over a high heat for about 4 minutes until golden brown. Season with salt and pepper
3
Wash the sugar snap peas and cut lengthwise into thin strips. Clean and wash the watercress and remove the leaves. Finely puree the soup with a hand blender. Season to taste with salt, nutmeg and pepper. Add sugar snap peas and cook for about 3 minutes at low heat, stirring occasionally. Arrange the soup with chicken strips in bowls. Garnish with watercress leaves