Kohlrabi Potato Soup

Ingredients

• 250 g kohlrabi
• 100 g sweet potatoes
• 60 g onions
• 1 tsp finely sliced chili peppers
• 20 g butter
• 100 ml White wine
• 650 ml vegetable stock
• 200 ml heavy cream
• Salt
• ground pepper (from the mill)
• 1 tbsp finely chopped chervil
• 1 tbsp finely chopped kohlrabi greens
• 15 g black pickled truffle
• chervil leaves (for garnish)
• a drizzle of truffle oil

Instructions

1. 1.

   Peel and dice the kohlrabi, potatoes, and onions.

2. 2.

   Melt butter in a pot, sauté kohlrabi, potatoes, onion, and chili; deglaze with white wine and reduce by half.

3. 3.

   Add stock and cream, bring to a boil, then simmer on low heat for 15-20 minutes covered.

4. 4.

   Puree with an immersion blender until smooth, season, and sprinkle in the herbs. Ladle into preheated soup cups.

5. 5.

   Slice truffle thinly, arrange on top of the soup with chervil leaves, and drizzle a few drops of truffle oil.