Kohlrabi Soup with Cheese Toast

Rinse kohlrabi bulbs with the greens. Separate greens, shake dry and set aside. Peel kohlrabi bulbs and cut into pieces.

Peel potatoes and cut into pieces. Peel onion and chop finely.

Heat oil in a pot over medium heat. Cook onion until translucent, then sprinkle with flour.

Stir in kohlrabi and potato pieces and cook briefly. Pour in vegetable broth, add bay leaves and bring to a boil.

Finely chop kohlrabi greens and add to pot. Cover and cook over medium heat until vegetables are tender, about 20 minutes.

Meanwhile, grate cheese and finely chop walnuts.

Pour cream into a tall vessel and beat with the whisk of a hand mixer until stiff peaks form.

Remove bay leaves from soup. Puree soup with an immersion  blender until smooth. Season with salt, pepper and freshly-grated nutmeg.

Fold the whipped cream into the soup. Cut toast slices in half diagonally and sprinkle with the grated cheese.