Summary

Ingredients

• 400 g kohlrabi
• 2 small potatoes
• 2 shallot (s)
• 1 dl white wine
• 9 dl vegetable stock
• 2 egg yolks
• 2 dl cream
• salt and pepper
• 4 wild garlic leaves
• nutmeg
• butter

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Instructions

1. Peel the kohlrabi and cut into cubes. Peel and dice the potato. Finely chop the shallot and sauté in butter. Add the vegetables and cook with them. Deglaze with the wine and then let it boil down almost completely. Pour in the vegetable stock and cook the vegetables covered until soft.
2. While cooking, whip half of the cream into whipped cream. As soon as the vegetables are cooked, puree them. Return the soup to the pot and bring to the boil. Whisk the egg yolks and the remaining half of the cream together. Stir in a few tablespoons of soup and add the mixture to the soup while stirring. Bring to just before boiling point.
3. The soup must no longer boil, otherwise the egg yolk will curdle!
4. Season to taste with salt and pepper.
5. Garnish with a tablespoon each of cream and wild garlic.