Kohlrabi cress soup with parmesan thaler

After a long break, I finally had the time for a new recipe. Unfortunately, I was very busy with my final exam and I let the blog slide a bit. I hope you are not angry with me 🙁
As an redemption I have this delicious soup recipe for you. I think it perfectly fits to the unstable weather situations down here. You never know wether it will rain or really warm. When it’s cold the soup warms you from inside, but also a light frothy soup for warm days. I also really like the taste of this delicious and low carb soup. And than there are this incredible parmesan thalers. Delicious, delicious, delicious! Don’t make to less of them because you will regret it. =)

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Preheat the oven at 390°F and grate the parmesan. Peel the kohlarbis, onion and garlic and chop them. Heat some oil in a pot at middle heat and sweat the chopped ingredients a bit. Add the vegetable broth and boil it at middle heat till the kohlrabi is soft. Meanwhile make small heaps on a baking sheet with the parmesan and bake them for about 6 minutes till they golden brown. Remove the sheet from the oven, soak the oil with a paper towel and leave them to cool down. Add the milk and the cress to the soup and mash all till it`s smooth. Season it with salt and pepper and serve it with the parmesan thalers.

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Kohlrabi cress soup with parmesan thaler

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 2 kohlrabi about 28 oz.
  • 1 small onion
  • 1 garlic glove
  • 17 fl.oz. vegetable broth
  • 17 fl.oz. milk
  • 1 tbsp oil
  • 1 bowl cress
  • 0,3 oz parmesan
  • salt, pepper

Instructions

  1. Preheat the oven at 390°F and grate the parmesan.

  2. Peel the kohlarbis, onion and garlic and chop them,

  3. Heat some oil in a pot at middle heat and sweat the chopped ingredients a bit.

  4. Add the vegetable broth and boil it at middle heat till the kohlrabi is soft.

  5. Meanwhile make small heaps on a baking sheet with the parmesan and bake them for about 6 minutes till they are golden brown.

  6. Remove the sheet from the oven, soak the oil with a paper towel and leave them to cool down.

  7. Add the milk and the cress to the soup and mash all till it`s smooth.

  8. Season it with salt and pepper and serve it with the parmesan thalers.

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