Buy all ingredients right below the recipe
Ingredients
- 500 g cleaned kohlrabi
- 1 l chicken or vegetable broth
- 200 ml whipping cream 30%
- 120 g red onion
- 60 g butter
- 40 g all-purpose flour
- 1 handful fresh parsley
- 1 pinch ground nutmeg
- 1 pinch ground black pepper
- 1 teaspoon salt
Steps
- 1Clean the kohlrabi and grate it coarsely. Finely chop the red onion.
- 2In a pot, melt the butter over medium heat, add the onion, and sauté until translucent. Add the grated kohlrabi and sauté for 3 minutes, stirring frequently. Sprinkle in the flour, reduce the heat, and sauté for another 1 minute, stirring constantly.
- 3Pour in the broth, bring to a boil, then reduce the heat to low. Add the salt and freshly ground pepper, then cook for 10 minutes without a lid, stirring occasionally. Season with nutmeg and cook for another 10 minutes.
- 4Pour in the cream, mix well, bring to a boil again, then remove from heat after half a minute. Season with salt to taste if needed, and sprinkle with freshly chopped parsley when serving.
- 5Tips: Always use fresh kohlrabi, as older specimens can be woody. Do not let the onion brown, as it will change the taste of the soup. The soup can also be served with toasted croutons, or you can cream it with an immersion blender at the end.
