Creamy Kohlrabi Soup

Cream of kohlrabi soup is a silky, slightly sweet spring cream soup – quick and extremely creamy.

1. Chop the onion (1) finely and sweat it glassy in the butter (2 tablespoons).

2. Add the diced kohlrabi (500 g), turn it through, then pour in the vegetable stock (1 litre).

3. Cook it tender (about 20 minutes), then blend it silky with a stick blender.

4. Pour in the cooking cream (200 ml), bring it to the boil, and season with salt and pepper.

5. Serve hot.

Tip: When serving, drizzle a little cooking cream over the top – it is not only decorative but makes it even creamier.