Turnip Soup with Veal Dumplings
Peel and mince kohlrabi. Boil chicken broth, add kohlrabi and cook for 12-15 minutes, until soft. Add lime zest and juice. Season with salt and pepper.
Peel onion and garlic. Mince onion and press garlic. Heat olive oil in a pan and add onion, then add garlic. Rinse basil, set a few leaves aside for garnish. Mince remaining basil. Combine onions, garlic, basil and sausage. Shape mixture into dumplings and cook in boiling broth until done.
Ladle soup into bowls and serve garnished with remaining basil.