Summary

Ingredients

• 1 kohlrabi
• 6 potato (s)
• 1 piece (s) ginger, the size a thumb
• 1 liter vegetable stock
• 1 large carrot
• 100 g cauliflower
• 300 g Thurinian Mett
• 1 small shallot (s)
• 0.5 ½ bunch chives
• 1 egg (s), size L.
• 4 tablespoon, heaped breadcrumbs
• 100 g peas, frozen
• 1 cup crème fraîche, approx. 50 - 200 g
• 0.5 ½ bunch parsley
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Peel and cut the potatoes and kohlrabi. Dice the ginger very small. Cook these ingredients in the vegetable stock for 15 minutes.
2. In the meantime, peel the carrot and cut it very small and divide the cauliflower into small florets. Cook until firm to the bite in separate water.
3. Chop the shallot and chives. Knead the Thuringian meatloaf with chives, egg, shallot and breadcrumbs well and form small balls out of them. Add to the soup 6 minutes before the end of the cooking time.
4. Then take half of the vegetables and the meatballs out of the soup and keep warm. Puree the remaining vegetables in the broth with a hand blender and season with crème fraîche, nutmeg, salt and pepper.
5. Briefly defrost the peas in the soup. Then put the firm carrots, cauliflower florets, kohlrabi pieces, potatoes and meatballs back into the soup, bring the soup to eating temperature and serve sprinkled with parsley.