French cuisine · Soups & Stews

Kohlrabi Soup

Mild kohlrabi soup with potatoes and chervil, finished at the table with a spoonful of crème fraîche.

Ingredients · for 4 servings

• 800 g kohlrabi
• 300 g potatoes
• 1 onion
• 1 l vegetable stock
• 40 g butter
• 150 g crème fraîche
• 1/2 bunch chervil
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the kohlrabi and cut into 1 cm cubes, setting the tender inner leaves aside; peel the potatoes and onion and dice them the same way.
2. Melt the butter in a pot and sauté the onion in it until translucent, 4-5 min, then add the kohlrabi and potatoes and sauté for 5 min more without browning.
3. Pour in the vegetable stock, season with salt and simmer covered for 20-25 min, until the cubes fall apart under pressure.
4. Lift out about a third of the vegetable cubes and set aside, then purée the rest of the soup finely until velvety.
5. Stir the reserved cubes back in and season the soup with salt, pepper and nutmeg.
6. Ladle into deep bowls, add 1 tbsp crème fraîche to each, sprinkle with finely chopped chervil and the tender kohlrabi leaves, and serve.