Kohlrabifrisch cheese soup with pop-overs

Name: Kohlrabifrisch cheese soup with pop-overs
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 big onion; 3 Kohlrabi (with green; approx. 900 g); 1 (approx. 100 g) Potato; 2 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, nutmeg; 100 g Fresh goat cheese; 1 TABLESPOON Butter; 7-10 Tbsp Oil; 2 Eggs; 1⁄4 l Milk; 1⁄2 Tsp Salt; 125 g Flour; 8 TSP Fresh goat cheese (total 80-100 g)

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 big onion
3 Kohlrabi (with green; approx. 900 g)
1 (approx. 100 g) Potato
2 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, nutmeg
100 g Fresh goat cheese
1 TABLESPOON Butter
7-10 Tbsp Oil
2 Eggs
1⁄4 l Milk
1⁄2 Tsp Salt
125 g Flour
8 TSP Fresh goat cheese (total 80-100 g)

Directions

1
Pop-overs: All ingredients should be at room temperature. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Melt butter in a small pot, let it cool down a little. Smear 8 depressions of a muffin tray with 1 teaspoon of oil each and place in the hot oven.
2
Mix the liquid butter, eggs, milk and 1⁄2 TL salt briefly with a whisk. Add the flour at once and mix until the dough just has no more lumps. Do not stir for too long! Pour the dough into a measuring cup.
3
Remove the muffin tray from the oven. Pour about half the dough into the prepared troughs. Quickly spread 1 teaspoon of goat cheese on each and pour the rest of the dough on top. Bake immediately in the hot oven for about 15 minutes.
4
Then reduce the temperature (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and continue baking for 10-12 minutes. Do not open the oven door during the entire baking time!
5
Peel and chop the onion. Cut off the kohlrabi leaves and set aside. Peel, wash and chop the kohlrabi and potatoes. Heat the oil in a large pot. Fry the onion until transparent.
6
Steam the kohlrabi briefly. Deglaze with 1 l water and bring to the boil. Stir in stock. Simmer covered for 15-20 minutes.
7
Wash the kohlrabi leaves and dab dry. Add half to the soup and puree the soup finely with a hand blender. Season to taste with salt, pepper and nutmeg. Cut the remaining kohlrabi leaves into fine strips.
8
Serve the soup. Sprinkle with kohlrabi leaves. Crumble goat's cheese on top. Serve pop-overs with the soup.