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Kohlrabisuppe
Kohlrabi soup
Kohlrabisuppe: mild northern German kohlrabi and potato soup with cream and nutmeg
When the first pale-green kohlrabi arrive at market stalls in Hamburg, Bremen and across Lower Saxony in May, many families turn them into this gentle, creamy soup for a light lunch. Kohlrabi is cooked with a little potato for body, blended smooth and finished with cream, nutmeg and the bulb's own chopped young leaves, which taste like mild cabbage. Bread and butter is all it needs. A common mistake is leaving the woody lower part of the skin on: peel thickly, or fibres will spoil the texture. Chef's tip: keep the smallest, most tender leaves, shred them finely and stir them in raw at the end for colour and a fresh bite.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
- ⅔ oz butter
- 1 onionchopped
- 2 kohlrabiabout 700 g, thickly peeled and diced; keep young leaves
- 1 starchy potatoabout 150 g, diced
- 3 ¾ cups vegetable stock
- ½ cup single cream
- 1 pinch ground nutmeg
- ¾ tsp saltto taste
- ¼ tsp white pepper
- 2 tbsp young kohlrabi leaves or parsleyfinely shredded
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Method
0/4 doneStep 2: Add 2 kohlrabi, 1 starchy potato and 3 ¾ cups vegetable stock. Bring to the boil, cover and simmer for 18–20 minutes until a knife slides through the kohlrabi with no resistance.
20 minStep 3: Blend until completely smooth with a stick blender. If it seems fibrous, pass it through a sieve.
3 minStep 4: Stir in ½ cup single cream, 1 pinch ground nutmeg, ¾ tsp salt and ¼ tsp white pepper and reheat without boiling. Serve topped with the shredded 2 tbsp young kohlrabi leaves or parsley.
2 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kohlrabisuppe take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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