Kohlrabi soup with carrot julienne recipe
Kohlrabi Soup with Carrot Julienne recipe
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|1||stock cube, vegetable, equates for 1/2l water|
|3 tbsp||crème fraîche|
|1 handful||garden cress|
Peel and finely cut the carrots in stripes (julienne). Sauté in butter for 5 minutes, then remove from the saucepan and keep warm.
Cut the kohlrabi in cubes and sauté in butter for 5 minutes. Add ½ l of water, bring to the boil and dissolve the stock cube. Simmer for 15 minutes or until the kohlrabi is tender, then purée the soup.
Add another ½ l of water, bring the soup to the boil again, stir in 1 tablespoon of crème fraîche and season to taste with salt and cayenne pepper.
Ladle the soup into soup plates or bowls and garnish with cress, the carrot julienne and dabs of crème fraîche.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Kohlrabi soup with carrot julienne recipe
Recipe type: xarchivex
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