Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Put the soup in plates or cups and garnish with a tablespoon of whipped cream and sprinkle with cinnamon.
5. If the consistency is too thick, just add a little more stock.