Kohlrabi Cream Soup with Wild Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large kohlrabi
- 1 large potato (s)
- 1 large onion (s)
- 100 ml olive oil
- 750 ml vegetable stock, instant
- 1 bunch wild garlic
- 4 tablespoon walnuts
- 4 tablespoon cheese, finely baked Pecorino
- 100 g cherry tomato (s)
- 150 g whipped cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and potatoes and cut them into cubes. Peel and dice the onion.
- In a large saucepan, sauté the onion in 1 tablespoon of oil until translucent. Add the potatoes and kohlrabi. Deglaze with broth, cook for 10-15 minutes until soft and season.
- In the meantime, rinse off the wild garlic, pat dry, puree with the remaining oil and walnuts, stir in the pecorino cheese and season slightly.
- Wash and halve tomatoes, core and dice.
- Puree the soup, stir in the cream and season to taste again.
- Divide the kohlrabi soup into plates, garnish with pesto and tomatoes and serve immediately!
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