Kohlrabi Soup with Wild Garlic

Ingredients

• 600 g kohlrabi
• 150 g waxy potatoes
• 3 EL butter
• 1 Shallot
• 800 ml vegetable broth
• 1 firm potato
• 1 red bell pepper
• 1 handful wild garlic
• 2 EL pine nuts
• 100 ml olive oil
• 2 EL freshly grated parmesan
• Salt
• pepper (ground)
• 150 ml Heavy Cream
• roasted white bread

Instructions

1. 1.

   Peel, wash and dice the kohlrabi and potatoes. Melt the butter in a pot. Peel and finely dice the shallot, then sauté it in the butter until translucent. Add the kohlrabi and potatoes, stir briefly, then pour in the vegetable broth. Season with salt and pepper and simmer over medium heat for 15‑20 minutes until the vegetables are tender.

2. 2.

   Meanwhile bring salted water to a boil for the garnish. Peel and cube the firm potato, cook in boiling salted water for about 10 minutes, drain, rinse briefly, and let drain. Clean the bell pepper, halve it, dice finely, and set aside.

3. 3.

   For the pesto wash and dry the wild garlic, shake off excess moisture, and roughly slice into strips (reserve some for garnish). Toast the pine nuts in a dry pan until golden brown, then cool. Combine the wild garlic, toasted pine nuts, and olive oil in a tall mixing bowl; blend with an immersion blender to a smooth pesto. Stir in parmesan and season well with salt and pepper.

4. 4.

   Puree the soup finely, add the heavy cream, taste again if needed, and whisk with the immersion blender until frothy. Add the potato cubes and bell pepper cubes, then warm through.

5. 5.

   Serve the soup in bowls, drizzle some pesto over it, and sprinkle wild garlic strips on top. Accompany with freshly toasted white bread.