Creamy kohlrabi soup with chives and parsley


The creamy kohlrabi soup with chives and parsley is a nice spring bird!

The kohlrabi soup is a typical German dish that is hardly known in other countries. Kohlrabi is mainly consumed in our countries, so you can surprise guests from abroad with this soup.

The green cabbage leaves the kohlrabi soup deliciously fresh and is a wonderful vitamin donor. In any case, also use the small green leaves of the kohlrabi, which contain especially many good ingredients and have a delicate cabbage flavor.
Kohlrabi is one of the cabbage family, but its aroma is very mild and you can therefore even enjoy it raw. Who wants to make the soup even crisp, takes a few pieces of raw kohlrabi and dices them very fine. The small cubes can be added to the soup as a topping.

Tip: There are many here more recipes with kohlrabi,

Ingredients for kohlrabi soup (for 4 people):

2 kohlrabi
1 onion
4 potatoes
2 cloves of garlic
250 ml white wine
750 ml vegetable broth
2 tablespoons butter
200 ml of cream
1 bunch of parsley
1 bunch of chives or 3-4 chive blossoms
1 pinch of nutmeg
2 tablespoons vegetable oil
salt and pepper

Preparation of kohlrabi soup:

vegetable stock Prepare according to this recipe.

Wash the kohlrabi, clean it with a small kitchen knife from any bad spots and cut into rough cubes. Finely chop cabbage leaves. Peel potatoes and dice roughly. Peel onion and garlic and chop finely. Wash the chives and parsley, drain and finely chop, chop the chive flowers carefully with your fingers.

Heat the oil in a sufficiently large saucepan and fry the kohlrabi, potatoes and onions in it. Add garlic and deglaze with white wine. Bring to a boil and pour in vegetable broth after 5 minutes. Cover and simmer over low heat for about 15 minutes, until the kohlrabi and the potatoes are firm.

Try kohlrabi soup with a blender, add the cream and bring to a boil. Remove from heat and stir in the butter. Add the fresh herbs and the chopped cabbage leaves to a handful, pick up the chive blossoms. Season with nutmeg, salt and pepper.

Garnish kohlrabicremes soup in deep plates, garnish with the remaining herbs and the chive blossoms and serve immediately. Freshly baked baguette goes well with kohlrabi soup, as well as dark Whole grain bread or an Italian Focaccia,

Tip: There are many here more recipes with kohlrabi,

Interesting facts about kohlrabi soup:

Kohlrabi can be kept in the fridge for a few days without damage. The best thing to do is to remove the leaves, as they will remove some of the tuber's liquid.

However, as with any vegetable, its valuable ingredients decrease over time. Therefore it is best to eat it fresh. If you have no time to process it, you can also freeze it. For this he is washed, peeled and crushed. Then blanch for about 3 minutes and then freeze it in a small plastic bag, preferably without air.

Since its flavor does not taste so much like cabbage, the kohlrabi is even popular with children and is eaten with pleasure!

Here you will find more beautiful recipes from the kitchen!

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Creamy kohlrabi soup with chives and parsley

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