Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 kohlrabi
- 1 liter vegetable broth
- 250 g carrot (s)
- salt and pepper
- 1 egg yolk
- liter ⅛ whipped cream
- parsley
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the kohlrabi. Cook in the vegetable stock for about 10 minutes and remove with a slotted spoon.
- Now cook the peeled and sliced carrots in the stock for about 10 minutes, then remove them. Put about 2/3 of the kohlrabi cubes back into the broth and puree with a blender. Add the carrot slices and the remaining kohlrabi and season with salt, pepper and nutmeg.
- Whisk the egg yolks with the cream and stir into the hot, but no longer boiling, soup. Chop the parsley and sprinkle over the soup before serving.
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