Summary

Ingredients

• 450 g kohlrabi, frozen
• 750 ml beef broth
• 200 g carrot (s)
• 1 medium egg (s)
• 200 ml cream
• 1 teaspoon salt
• 1 ½ teaspoon pepper, white
• 2 tablespoons soup noodles
• Sauce thickener, light

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Instructions

1. Thaw the kohlrabi and cut into cubes. Peel the carrots and cut into thin slices. Bring the beef broth to a boil and cook half of the vegetables in it for 10 minutes. Then puree.
2. Add the remaining vegetables and the soup noodles to the soup and season with salt and pepper. Let the soup simmer for 15 minutes. Separate the egg. Beat the egg whites until stiff. Whisk the egg yolks with the cream and stir into the no longer boiling soup. Season the soup again with salt and pepper and, if necessary, thicken it with a sauce thickener.
3. Serve the soup with the egg knuckles.