Summary

Ingredients

• 1 large kohlrabi
• 0.5 liter ½ vegetable stock
• some salt and pepper
• nutmeg
• sugar
• 200 ml cream or cream substitute
• 4 tablespoon crème fraîche, 15% fat
• 5 tablespoon parsley, chopped, also frozen

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Instructions

1. Cook the peeled and cut kohlrabi in the broth for 10-15 minutes until soft. Add the cream or cream substitute and puree the soup until smooth, then stir in the parsley. Season to taste with salt, pepper, freshly grated nutmeg and a little sugar.
2. Fill into plates and garnish with a tablespoon of crème fraîche each.