Summary

Ingredients

• 500 g kohlrabi
• 1 small onion (s)
• 2 tablespoon butter
• 800 ml soup (clear vegetable soup)
• 250 ml whipped cream
• 0.5 ½ pack cress
• Dumplings:
• 30 g ham (press ham)
• 2 medium egg (s)
• 50 g butter
• 10 g semolina (fine wheat semolina)
• 150 g flour, smooth
• 0.5 tablespoon ½ parsley
• salt and pepper
• Lemon juice
• nutmeg

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Instructions

1. Pluck the tender leaves from the kohlrabi and set aside. Peel the kohlrabi and onion, cut into small cubes and sweat lightly in butter. Pour soup on top and cook softly over low heat (takes about 10 minutes). For the dumplings of ham in an electr. Puree the chopper. Separate eggs. Mix the soft butter with salt and a pinch of nutmeg until creamy. First stir in a little of the semolina, then one after the other. Mix in the ham and remaining semolina. Beat egg whites with a pinch of salt to make creamy snow. Fold the snow, flour and parsley into the ham mixture. Bring the salt water to the boil. Shape dumplings of equal size from the mass. Place dumplings in the boiling water and simmer gently over medium heat for about 10 minutes. Take the pot off the heat and let the dumplings stand for 10 minutes, covered. Add the cream and kohlrabi leaves to the soup. Bring the soup to the boil, purée finely with a hand blender, season with salt, pepper and lemon juice. Cut the cress leaves from the stems. Take the dumplings out of the stock with a sieve, drain well and serve in the soup. Sprinkle the soup with cress leaves.