Kohlrabi Soup with Carrot Julienne

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Ingredients

2	carrots
1 tsp	butter
800 g	kohlrabi
1	stock cube, vegetable, equates for 1/2l water
3 tbsp	crème fraîche
	cayenne pepper
1 handful	garden cress

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: 106 kcal

Peel and finely cut the carrots in stripes (julienne). Sauté in butter for 5 minutes, then remove from the saucepan and keep warm.

Cut the kohlrabi in cubes and sauté in butter for 5 minutes. Add ½ l of water, bring to the boil and dissolve the stock cube. Simmer for 15 minutes or until the kohlrabi is tender, then purée the soup.

Add another ½ l of water, bring the soup to the boil again, stir in 1 tablespoon of crème fraîche and season to taste with salt and cayenne pepper.

Ladle the soup into soup plates or bowls and garnish with cress, the carrot julienne and dabs of crème fraîche.