Creamy Carrot and Kohlrabi Soup with Meatballs
- for the soup
- 1 bunch
- 1 liter
- 1 handful
- 125 milliliters
- For the meatballs
- 2 slices
- 250 grams
- 2 tablespoons
For the soup: Peel and dice the carrots and kohlrabi. Bring the vegetable broth to a boil in a large pot and add the carrots and kohlrabi. Simmer for 15 minutes.
For the meatballs: Grind the toast in a food processor until finely ground. Peel and finely chop the onion. Add the onion, breadcrumbs and egg to the pork and season with salt and pepper. Shape the mixture into small meatballs. Heat the butter in a large pan and sauté the meatballs for about 5 minutes, until browned on all sides.
Scoop the carrots and kohlrabi from the broth using a slotted spoon and set aside. Rinse and dice the zucchini, add to the broth and simmer for about 5 minutes. Stir in the chervil and puree with an immersion blender until smooth.
Return the carrots and kohlrabi to the soup and stir in the whipping cream. Season with salt, pepper and lemon juice to taste. Ladle the soup into bowls, place several meatballs in each bowl and serve.