Summary

Ingredients

• 600 g kohlrabi, peeled, weihed and sliced thinly
• 1 potato (s), peeled and thinly sliced
• 1 onion (s), diced
• 30 g butter
• 1 teaspoon cane sugar
• 1 teaspoon, leveled salt
• 900 ml water
• 100 ml cream
• 3 tablespoon parsley, finely chopped
• 2 tablespoon olive oil
• 2 teaspoons lemon juice
• 2 teaspoons vegetable stock, instant
• 1 box cress
• salt and pepper
• nutmeg

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Instructions

1. Heat the butter in a sufficiently large saucepan and sweat the onion cubes until golden. Add the kohlrabi and potato slices and stir-fry for about 5 minutes. Sprinkle salt and sugar over the vegetables and sauté a little more. Add the water, vegetable stock and lemon juice, cover and simmer for 15 minutes.
2. In the meantime, finely chop the parsley, season with pepper and salt, mix with the olive oil and set aside. Pour in the cream and finely puree the soup with the magic wand. Season to taste with pepper, salt and plenty of nutmeg.
3. Pour the soup into deep plates, distribute the parsley pesto on top in a spiral and sprinkle with cress.