Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 kohlrabi, (500g each)
- 3 shallot (s)
- 1 tablespoon oil
- 3 tablespoon sherry, drier
- 600 ml vegetable stock
- 1 bunch chervil
- 100 g whipped cream
- Salt and pepper, whiter
- 2 tablespoon vinegar
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Dice the kohlrabi. Chop shallots, sauté in oil until translucent. Add the kohlrabi, sauté briefly. Deglaze with sherry and stock, cook until soft in 15-20 minutes.
- Keep some chervil leaves. Add the rest to the kohlrabi, puree the soup.
- Add the cream, salt and pepper.
- Bring the water, vinegar and 1 tablespoon salt to the boil. Beat eggs one by one in a soup ladle, poach in boiling water for 3-4 minutes.
- Beat the soup with the hand blender until frothy, pour into cups, put 1 poached egg in each, garnish with chervil.
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