🍽️ Creamy Kohlrabi Soup with Truffle Oil

Name: Creamy Kohlrabi Soup with Truffle Oil
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large kohlrabi; 2 carrots; 1 shallot; 2 tbsp sunflower oil; 800 ml vegetable broth; 150 ml whipping cream (at least 30% fat content); salt; pepper (from the mill); 1 tbsp truffle oil

277 kcal · 30 min · 4 servings

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Ingredients

4 large kohlrabi
2 carrots
1 shallot
2 tbsp sunflower oil
800 ml vegetable broth
150 ml whipping cream (at least 30% fat content)
salt
pepper (from the mill)
1 tbsp truffle oil

Instructions

1. Peel 3.5 kohlrabis and the carrots.
2. Cut the peeled vegetables into small cubes.
3. Peel the remaining half kohlrabi.
4. Cut this part into thin strips.
5. Wash the kohlrabi leaves.
6. Shake the leaves dry.
7. Chop the leaves finely.
8. Peel the shallot.
9. Chop the shallot finely as well.
10. Heat the oil in a pot.
11. Sweat the shallot cubes until translucent.
12. Add the carrot and kohlrabi cubes.
13. Sweat the vegetables briefly.
14. Pour in the broth.
15. Bring the mixture to a boil.
16. Simmer the soup over medium heat for 25-30 minutes.
17. Puree the soup using a hand blender.
18. Stir in the cream.
19. Season the soup with salt and pepper.
20. Stir in the truffle oil.
21. Froth the soup again with the hand blender.
22. Serve the finished soup in pre-warmed bowls.
23. Garnish the soup with the kohlrabi strips.
24. Garnish the soup with the chopped leaves.
25. Serve the soup immediately.

Nutrition per serving

kcal: 277
Protein: 8 g · Fett/Fat: 20 g · Carbs: 16 g