Kohlrabi Soup

INSTRUCTIONS FOR THE SOUP

• 1
  Heat olive oil in a pot.
• 2
  Peel and finely chop the onion and add it to the pot along with the thyme.
• 3
  Sauté for about 1 minute, then add the cleaned and diced vegetables and sauté for another minute, stirring occasionally.
• 4
  Pour in the broth, add caraway seeds, salt, pepper, stir, and let the soup cook until the vegetables are tender.
• 5
  When the vegetables are soft, add the cream and fresh parsley. Cook for 1 minute.
• 6
  Blend the soup with an immersion blender and strain through a sieve. Finally, season the soup with the strained vinegar mixture.

INSTRUCTIONS FOR THE VINEGAR MIXTURE

• 1
  In a small saucepan, mix vinegar, bay leaf, and peeled crushed garlic. Bring to a boil, then remove from heat and let steep for 5 minutes.

INSTRUCTIONS FOR THE SANDWICH WITH PICKLED RADISHES

• 1
  Cut two rectangles from a slice of bread and toast them in a pan with butter until golden brown.
• 2
  Pour wine vinegar into a saucepan, add 50 ml of water, honey, bay leaf, salt, and pepper. Stir and bring the mixture to a boil. Then remove the saucepan from the heat and let the mixture cool to room temperature.
• 3
  Slice the radishes as thinly as possible. Place them in the mixture and let them marinate for at least 2 hours, ideally overnight.
• 4
  Spread a layer of mayonnaise on the toasted bread and arrange the pickled radish slices on top. Finally, garnish with fresh oregano leaves.