Corn-Kohlrabi Soup

Ingredients

• 200 g potatoes
• 400 g kohlrabi
• 30 g Butter
• 750 ml vegetable broth
• 150 ml heavy cream (at least 30% fat)
• 150 g Corn (canned)
• Cayenne pepper
• Lemon juice
• nutmeg
• Salt
• 3 Stalks Parsley
• 50 g smoked duck breast fillet (finely sliced)

Instructions

1. 1.

   Peel and dice the potatoes and kohlrabi. Melt the butter in a pot over medium heat, then sauté the diced vegetables until lightly browned.

2. 2.

   Add the vegetable broth and heavy cream, bring to a boil, then reduce heat and simmer gently for 15–20 minutes.

3. 3.

   Remove 2–3 ladles of soup, puree the remaining mixture finely. Drain the corn and add it along with any leftover vegetables into the pureed soup.

4. 4.

   Season with cayenne pepper, lemon juice, nutmeg, and salt. Wash, dry, and finely chop the parsley, then stir it into the soup. Serve in bowls garnished with sliced smoked duck breast fillet.