Kohlrabi Blue Cheese Soup

Ingredients

• 300 g starchy potatoes
• 400 g kohlrabi
• 1 onion
• 4 tbsp butter
• 800 ml vegetable broth
• 4 slices rye mixed bread
• Salt
• 120 g multigrain bread
• 200 g blue cheese
• 100 ml whipping cream
• pepper (ground)
• Nutmeg (freshly grated)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash and dice the potatoes and kohlrabi. Peel and finely chop the onion. In a pot heat 2 tbsp butter and sauté the onion until translucent. Add the vegetables, cook briefly, then pour in the broth. Simmer over medium heat for about 15 minutes.

2. 2.

   Meanwhile, remove crusts from the bread, cut into small diamonds, and toast them in a hot pan with the remaining butter until golden brown on both sides. Remove and drain on kitchen paper. Lightly salt.

3. 3.

   Dice the blue cheese.

4. 4.

   Take one third of the vegetable cubes out of the soup and set aside. Puree the rest of the soup. Add cream, season with salt, pepper, and nutmeg, then stir in the cheese until melted. Return the reserved vegetable cubes, taste, and adjust seasoning. Serve the soup in bowls topped with croutons and parsley.