Clear Kohlrabi Soup Based on Grandma Hedwig`s
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small kohlrabi, with lots fresh leaves
- 4 large potatoes, about the same amount as kohlrabi
- 2 tablespoons butter-flavored rapeseed oil or 50/50 neutral oil / butter
- 1 liter vegetable broth, homemade or ready-made
- salt
- Pepper, white, ground
- nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the kohlrabi. Place beautiful, small and medium-sized leaves in cold water. Peel the kohlrabi generously so that all woody areas are removed and cut into cubes. Peel the potatoes and cut into cubes.
- Cut the kohlrabi leaves into fine strips and remove the stalk by cutting it out in a wedge shape.
- Heat the fat in a large saucepan. Add the potato and kohlrabi cubes and sauté a little. If vegetable broth is used, add this as well and steam it until it has dissolved.
- Add water or vegetable stock, salt and generously season with white pepper. Add the kohlrabi leaves and cook for about 15 minutes. The cooking time depends on the size of the potatoes. Finally season with nutmeg.
- Serve with fresh bread or rolls.
- Tip: For low-carb dishes, the soup also tastes very good without potatoes and instead with twice the amount of kohlrabi. For a slightly creamy soup, stir in a little more beurre manié at the end.
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