Kohlrabi and Cinnamon Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small kohlrabi, cut into pieces
- 2 small onions, chopped
- 2 clove (s) garlic, finely chopped
- 2 sticks cinnamon
- some lemon peel
- 8 dl broth, strong
- 2 dl milk, warm
- 4 tablespoon heavy cream, whipped until stiff
- some pepper, from the mill
- a bit salt
- some rapeseed oil
- some cinnamon
Print Recipe
Pin Recipe Instructions
- Steam the onions and garlic in rapeseed oil until translucent. Add the kohlrabi, cinnamon stick and lemon peel, cover and steam over a low heat for 10 minutes.
- Then pour in the stock, bring to the boil and simmer covered over a low heat for about 20 minutes until the kohlrabi is soft.
- Remove the cinnamon stick and lemon peel and add the warm milk. Puree the soup with the magic wand and bring to the boil again, then season to taste.
- Put the soup in plates or cups and garnish with a tablespoon of whipped cream and sprinkle with cinnamon.
- If the consistency is too thick, just add a little more stock.
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