Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Put the soup in plates or bowls, spread the tomato melt on top and garnish with parsley.