Buy all ingredients right below the recipe
INGREDIENTS
- 500 g peeled kohlrabi
- 120 g peeled onion
- 60 g butter
- 40 g all-purpose flour
- 1 l chicken or vegetable broth
- salt
- pepper
- pinch of ground nutmeg
- 200 ml cream, min. 31%
- flat-leaf parsley
INSTRUCTIONS
- 1Grate the kohlrabi coarsely. Finely chop the onion.
- 2In 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.
- 3Pour in the broth, bring to a boil, then 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.
- 4Add the cream, stir, bring to a boil, and remove from heat after half a minute. Season with salt to taste. Sprinkle with chopped flat-leaf parsley.
Tip
Use fresh kohlrabi; old ones are woody.
Do not let the onion brown when sautéing. It would change the taste of the soup.
Chicken broth is best for 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.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.