Finally spring has reached Northern Germany, There were some moments you could stay outside in T-shirt. So I served a springlike
Kohlrabi Parsley Soup
for Souper Sunday. A really tasty soup, I served it with a thick slice of wheat mixed bread.
I can’t wait for the first fresh herbs from my garden.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Kohlrabi Parsley Soup |
| Categories: | Soup |
| Yield: | 4 Servings |
Ingredients
| 1 | Onion, chopped | ||
| 2 | medium | Kohlrabi; cabbage turnip | |
| 1/2 | bunch | Flat-leaf parsley, finely chopped | |
| 2 | tablesp. | Butter | |
| 750 | ml | Vegetable stock | |
| 150 | ml | Cream | |
| 1 | teasp. | Lemon zest, grated | |
| Salt | |||
| Pepper |
Source
| essen&trinken Für jeden Tag, Heft 4/2009 |
| Edited *RK* 04/05/2009 by | |
| Ulrike Westphal |
Directions
1. Coarseley cube 2/3 of the kohlrabi, finely cube the remaining. In a saucepan sauté onions in the butter until translucent. Add coarsely cubed kohlrabi and cook a few minutes more. Deglaze with vegetable stock. Season to taste with salt and pepper. Cover and cook for 15 mins. .
2. Add cream, bring to the boil and blizz the soup with a hand held blender. Add the finely cubed kohlrabi and cook for 3-4 mins more. Just before serving stir in parsley and lemon zest.
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This is my 11th post for Debbie’s Souper Sunday
