Summary

Ingredients

• 2 large kohlrabi
• 1 carrot (s)
• 1 potato (s)
• 1 shallot (s), finely diced
• 1 tablespoon butter
• 6 cl vermouth, dry (Noilly Prat)
• 400 ml veal stock or poultry stock
• 150 ml cream
• 1 egg yolk
• nutmeg
• salt and pepper
• 2 tablespoon pistachios, chopped

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Instructions

1. Peel the kohlrabi, cut off 3 slices about 3 mm thick at the head, because this is where the tuber is most tender. Finely dice these slices and a peeled half carrot and set aside for the time being. Roughly dice the remaining vegetables and the peeled potato.
2. Melt the butter in a saucepan, sweat the shallot in it until translucent, add the kohlrabi, carrot and potato cubes and also sweat briefly. Deglaze with wormwood, reduce a little, fill up with the stock and simmer everything until soft for 10-15 minutes.
3. Thoroughly puree the soup and strain through a hair sieve into a second saucepan. Mix the cream with the egg yolk and stir into the soup, which must no longer boil, otherwise it will curdle. That doesn`t affect the taste, but it doesn`t look good.
4. Stir in the finely chopped kohlrabi and carrot cubes and season the soup with salt, pepper and nutmeg.
5. Divide the soup on plates or cups and sprinkle with the chopped pistachios.