Kohlrabi Soup with soft Goat’s cheese
Preparation in 20 minutes
Ingredients
For 4 people
2 large kohlrabi
1 onion
1-2 cloves of garlic
a little olive oil
150ml white wine
about 1 litre vegetable stock
130 g soft goat‘s cheese
Cress
Salt and pepper
Kambly Les Ficelles aux Tomates et Fines Herbes
Preparation
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Peel the kohlrabi and chop into large chunks.
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Peel the onion and chop finely.
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Pour a little olive oil into a pan, add the onions and pressed garlic (leave the skin on so that the cloves come out of the press more easily). Sauté for 1-2 minutes. Add the kohlrabi, stir and sauté for a further 2 minutes. Add the white wine.
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Pour in the vegetable stock, bring to the boil and simmer over a medium heat for about 30 minutes - depending on the size of the kohlrabi chunks.
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Once the kohlrabi chunks are soft, puree them and stir in the soft goat‘s cheese. Season with salt and pepper to taste.
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Pour the soup into bowls, garnish with cress and serve with Kambly Les Ficelles aux Tomates et Fines Herbes.