Creamy Kohlrabi Soup with breadcrumbs
3.5 ounces of kohlrabi contain 67 milligrams of vitamin C. This water-soluble vitamin is important for a strong immune system, among other things. Parsley strengthens vision thanks to the vitamin A precursor beta-carotene it contains.
If you get kohlrabi with tender greens, you should not dispose of it. Use the green leaves like parsley: washed and chopped, they complement the soup as a topping perfectly.
Ingredients
- Ingredients
- 2 scallions
- 14 ozs Kohlrabi
- 5 ozs starchy potatoes
- 5 ozs Celery root
- 1 Tbsp vegetable oil
- 25 fluid ozs Vegetable broth
- salt
- freshly ground peppers
- 2 slices Pumpernickel bread
- 1 Tbsp butter
- 1 organic lemon
- 2 handfuls parsley
- 6 ½ fluid ozs Whipped cream
Preparation steps
Rinse, trim and cut scallions crosswise into rings. Peel and dice kohlrabi, potatoes, and celery. In a pot, sauté prepared vegetables in hot oil until translucent. Add broth and season with salt and pepper. Simmer, stirring occasionally, about 15 minutes.
Meanwhile, crumble pumpernickel bread. In a pan, fry crumbs in melted butter until beginning to crisp. Drain on paper towels and let cool. Rinse lemon with hot water, pat dry and finely grate zest. Squeeze some of the juice. Rinse parsley, shake dry, strip leaves from stems, and coarsely chop. Stir parsley and lemon zest with bread crumbs.
Puree soup until smooth, stir in cream, and simmer a few minutes more or add additional broth until soup is desired consistency. Season with lemon juice, salt, and pepper and divide among soup bowls. Sprinkle with flavored bread crumbs, or "gremolata," and serve remaining crumbs on the side.