Summary

Ingredients

• 1 onion (s)
• 1 kohlrabi
• 1 leek
• 750 ml broth
• 150 g cream cheese
• parsley
• salt and pepper

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Instructions

1. Chop the onion and kohlrabi, cut the leek into rings.
2. Sauté the onion and leek in a saucepan. Pour in the broth, add the kohlrabi and simmer for a quarter of an hour over medium heat.
3. Puree half of the soup and mix again with the other half. Add the cream cheese and dissolve in the soup. Add parsley and season the soup with salt and pepper.
4. Tip: I like to eat the soup with flour and meatballs.
5. The amount makes 2 main course portions or 3 starter portions.