Summary

Ingredients

• 1 medium onion (s)
• 4 carrot (s)
• some celery
• 50 g leek, approx
• 0.5 ½ kohlrabi
• 400 ml vegetable stock
• 400 ml poultry stock
• 800 ml water
• 250 g noodles (wavy ribbon noodles)
• 250 g turkey breast
• salt
• some peppercorns
• pimento
• Nutmeg, grated
• Chilli flakes, ground
• N / A parsley, chopped
• some clarified butter for frying

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Instructions

1. Cut the onion into thin strips. Slice the carrots, celery and kohlrabi into strips (or if you don`t have a vegetable slicer, cut into strips).
2. Sauté the onions in a little clarified butter, then add the vegetables and sauté briefly. Then deglaze with the broth and water. Now add the pepper and allspice grains (I always hang a tea filter in the pot in which I put the spices, then they won`t be in the soup later). When the liquid boils, add the pasta. Wash and dry the turkey breast and cut into small pieces against the fibers. Then add to the soup. Just before the pasta is done, add the leek, cut into rings. Now season with salt, pepper, nutmeg and the ground chilli flakes. Serve with parsley and chopped kohlrabi leaves (the very young leaves).