Kohlrabi Soup
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Grate the kohlrabi coarsely. Finely chop the onion.
In a saucepan over high heat, melt the butter, add the onion and let it soften. Add the grated kohlrabi and sauté for 3 minutes, stirring frequently. Add the flour, reduce the heat to less than half, and sauté for 1 minute, stirring constantly.
Pour in the broth, bring to a boil, and reduce the heat to less than a third. Add 1 teaspoon of salt and a pinch of freshly ground pepper, and simmer uncovered for 10 minutes, stirring occasionally. Add the nutmeg, stir, and simmer slowly for another 10 minutes.
Chef's tip
Use fresh kohlrabi; old ones are woody. Do not let the onion brown when sautéing. The soup would change its taste. Chicken broth is best suited for preparing this soup, but a vegetarian version can also be made using vegetable broth. The soup can also be prepared without cream, but then you will need 1.2 l of broth. Finally, you can also blend the soup to a creamy consistency. You can serve the soup with toasted croutons made from white bread.