Summary

Ingredients

• 3 kohlrabi, just the fresh and beautiful leaves
• 1 tablespoon potato flour
• 500 ml broth
• 1 pinch nutmeg, grated
• 1 teaspoon oil, (truffle oil)
• 250 ml milk
• 1 tablespoon butter
• 100 g semolina, (wheat semolina)
• 2 egg (s)
• 1 teaspoon salt

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Instructions

1. The soup:
2. Separate the leaves from the kohlrabi, remove the ribs and cook in a little water for about 15 minutes.
3. Chop up with the hand blender, sprinkle in the potato flour and pour on the broth. Add salt and nutmeg to taste.
4. The dumplings:
5. Bring the butter and salt to the boil with the milk and slowly pour in the semolina.
6. Cook until the semolina loosens from the bottom of the pot. Stir 1 egg into the hot mixture, then fold in the 2nd egg when it has cooled down.
7. Cut the dumplings with the teaspoon and let them steep in the finished soup for 10 minutes.
8. Finally, as it shouldn`t boil, add the truffle oil sparingly.