Summary

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)

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Instructions

1. 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.
2. Keep some chervil leaves. Add the rest to the kohlrabi, puree the soup.
3. Add the cream, salt and pepper.
4. 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.
5. Beat the soup with the hand blender until frothy, pour into cups, put 1 poached egg in each, garnish with chervil.