Kohlrabi – Potato – Soup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

1 onion (s), diced
3 large kohlrabi, cut into small pieces
250 g potato (s), cut into small pieces
1 tablespoon butter
1 tablespoon vegetable stock, grained
salt and pepper
2 pot chervil, roughly chopped
125 g whipped cream
a few radishes, cut into fine sticks

Instructions

Fry the onions in butter. Fry the kohlrabi and potatoes. Pour 3/4 l water, bring to the boil. Season with broth, salt and pepper. Cover and simmer for about 20 minutes.
Add the chervil to the soup, keep some for decoration. Briefly puree the soup. Slightly whip and stir in the cream, season to taste and briefly foam up again with the hand blender. Arrange immediately and serve sprinkled with chervil and radishes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.