Summary

Ingredients

• 1 large kohlrabi, or two smaller ones
• 2 medium potato (s)
• 750 ml vegetable stock, or alternatively poultry stock
• 150 ml creme legére or creme fraîche
• salt and pepper
• nutmeg
• 0.5 ½ bunch parsley

For the dumplings:

• 50 g pretzel (s), (pretzel) or stale bread roll
• 1 pinch (s) baking powder
• 30 g butter, liquid
• 1 egg (s), (size M)
• salt and pepper
• nutmeg
• 0.5 ½ bunch curled parsley
• possibly cream, whipped

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Instructions

1. For the soup, peel the kohlrabi (hold back some nice leaves), cut into pieces and cook in the stock with the peeled and diced potatoes for 20 minutes. Puree with the liquid and then whip up with the creme fraîche. Season to taste with salt, pepper and nutmeg. Mix in the chopped parsley and chopped kohlrabi leaves.
2. While the soup is boiling, the dumplings are prepared. To do this, finely chop the pretzel pieces or bread rolls in the blitz chopper and mix with the baking powder. Mix the butter and egg well and stir into the bread roll mixture. The chopped parsley too. Season well with salt, pepper and nutmeg. Let everything stand for 20 minutes, it doesn`t hurt if it stands a little longer. With wet hands, twist the roughly walnut-sized dumplings and gently poach them in boiling salted water for 5 minutes. I put them in the water that has just boiled and then set the temperature from 9 to 5 and let them steep. Remove with the slotted spoon and add three to each soup serving.
3. The soup is particularly fine if a little whipped cream is added shortly before serving.