Kohlrabi and Parsnip Cream Soup
A gentle cream soup of kohlrabi and parsnip, flavoured with sautéed leek and finished with a swirl of cream.
Ingredients
| 1 кг/kg | kohlrabi |
| 2 едри корена / large roots | parsnip |
| 2 стръка/stalks | leek |
| 40 мл/ml | olive oil or vegetable oil |
| на вкус / to taste | salt |
| на вкус / to taste | black pepper |
| за гарниране / for garnish | cream |
Instructions
- Clean the kohlrabi — you can leave it unpeeled if it is fresh — and cut it into large chunks. Peel the parsnip, slice it into rounds and put both to boil in salted water until tender.
- Separately, sauté the finely chopped leek in the fat and add it to the softened vegetables. Cook a little longer. If there is too much water, pour off some of it.
- Season with salt and pepper to taste and blend everything until smooth.
- Garnish the soup with cream, or if you prefer, blend it right into the soup.