Kohlrabi Soup

Peel kohlrabi and cut into small cubes.

Finely dice the young onions and sauté in a little butter or clarified butter until light, but do not allow to brown.

Add kohlrabi, stir briefly and pour in soup (or water with soup seasoning). Bring to a boil, reduce heat slightly, then simmer for 10-15 minutes until kohlrabi is tender.

Now blend kohlrabi soup with blender, return to heat and bring to a boil.

Add crème fraîche, season with salt, pepper, nutmeg and a tiny pinch of curry powder.

Let soup boil down to a creamy consistency or add more liquid if needed – depending on the desired plumpness of the soup.

Meanwhile, toast the white bread cubes with little or no fat in a coated pan until crispy. Season with a pinch of nutmeg and remove from heat again.

Serve kohlrabi soup in warmed plates or bowls, sprinkle with croutons and garnish with fresh cress or chives.

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