Kohlrabi soup with cress and herb pesto

Name: Kohlrabi soup with cress and herb pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2-3 (approx. 600 g) Kohlrabi; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 800 ml Vegetable broth; 20 g Hazelnut kernels; 20 g Parmesan cheese; 1/2 bunch Basil and parsley; 6-7 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 75 g Whipped cream; 7-10 Tbsp Sugar; 1-2 TEASPOONS Lemon juice; 1/2 Bed of garden cress

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2-3 (approx. 600 g) Kohlrabi
1 TABLESPOON Butter
7-10 Tbsp Salt
800 ml Vegetable broth
20 g Hazelnut kernels
20 g Parmesan cheese
1/2 bunch Basil and parsley
6-7 TABLESPOONS Olive oil
7-10 Tbsp Pepper
75 g Whipped cream
7-10 Tbsp Sugar
1-2 TEASPOONS Lemon juice
1/2 Bed of garden cress

Directions

1
Peel ##onion##, ##garlic## and ##kohlrabi## and cut into pieces. Heat butter in a pot. Steam the prepared vegetables for 3-4 minutes until translucent.
2
Season with salt, deglaze with broth and simmer covered for about 15 minutes. Coarsely chop the nuts and roast them in a pan without fat until golden brown. Grate parmesan. Wash herbs, dab dry and remove coarse stalks.
3
Process herbs, olive oil, nuts and parmesan to pesto in the universal chopper. Season with salt and pepper. Finely puree the kohlrabi in the broth with the chopping stick. Add cream, bring to the boil and season with salt, pepper, 1 pinch of sugar and a little lemon juice.
4
Cut cress from the bed. Serve the soup. Stir in the pesto. Sprinkle soup with cress. Serve with baguette bread.