Kohlrabi Soup with Tomato Melt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kohlrabi, finely diced
- 2 potatoes, finely diced
- 2 shallot (s), finely diced
- 2 tablespoon clarified butter
- 1 liter chicken broth or vegetable broth
- 200 ml sweet cream
- 1 egg yolk
- salt
- Pepper from the grinder
- nutmeg
- 2 shallot (s), cut into thin rings
- 16 cherry tomato (s), quartered
- 2 tablespoon olive oil
- 2 tablespoon parsley, smooth, chopped
- salt
- Pepper from the grinder
- Chili powder
- Parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Sauté the kohlrabi, potatoes and shallots in clarified butter. Deglaze with the chicken stock or vegetable stock. Simmer over low heat until vegetables are soft.
- Take the saucepan off the stove and strain it with the blender. Add the cream, mix with the egg yolk if necessary. Season to taste with salt, pepper and nutmeg.
- In the meantime, sauté the shallot, tomatoes and garlic in a small pan in the olive oil over medium heat. Finally add the parsley. Season with salt and pepper and some chili powder.
- Put the soup in plates or bowls, spread the tomato melt on top and garnish with parsley.
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