Kohlrabi and Carrot with Hard-boiled Eggs

Bring the broth to a boil. Add the broccoli and simmer for about 10 minutes. Cook the kohlrabi and carrots in a separate pot of lightly salted water for about 10 minutes. Hard-boil the eggs in boiling water for about 10 minutes. Drain the kohlrabi and carrots. Purée the broccoli with the broth. Stir in the cream cheese and season with salt and pepper. Keep warm. Drain the eggs, rinse under cold water until cool, peel and quarter. Arrange the vegetables and eggs on serving plates. Serve with broccoli sauce and sprinkle with chopped parsley.