Buy all ingredients right below the recipe
Ingredients
- 500 g peeled kohlrabi
- 1 l chicken or vegetable broth
- 200 ml whipping cream
- 120 g onion
- 60 g butter
- 40 g plain wheat flour
- 1 handful flat-leaf parsley
- 1 pinch ground nutmeg
- 1 tsp salt
- 1 pinch ground black pepper
Method
- 1Peel the kohlrabi and grate it coarsely. Finely dice the onion.
- 2In a pot, melt the butter over medium heat. Sauté the diced onion until translucent (do not let it brown). Add the grated kohlrabi and sauté for about 3 minutes, stirring constantly. Sprinkle the flour over it and sauté for 1 minute, stirring constantly (to create a light roux).
- 3Pour in the broth and bring to a boil, stirring. Reduce the heat, add salt and pepper, and let the soup simmer uncovered for about 10 minutes. Then stir in the nutmeg and let it gently simmer for another 10 minutes.
- 4Stir in the whipping cream, bring briefly to a boil, and immediately remove from the heat. Season with salt to taste. Serve sprinkled with freshly chopped flat-leaf parsley.
- 5Tip: Only use fresh kohlrabi, as older bulbs are often woody. For a particularly fine consistency, you can purée the soup with an immersion blender before serving. Toasted white bread cubes (croutons) are an excellent accompaniment.
