Put tender kohlrabi greens aside. Peel kohlrabi, cook in salted water for 25-30 min with lid on.
Cook spinach until tender. Grate cheese. Mix 75 g cheese, egg. Season.
Rinse kohlrabi, cut in half, hollow out, fill with spinach mixture, place in a mold sprinkled with remaining cheese. Stir through 25 ml of cooking stock and clear soup, add. Cook in the preheated oven at 200 °C on the 2nd rack from the bottom for 25 minutes.
Remove from mold, keep warm. Pour clear soup through sieve, stir with saffron, whipped cream, vermouth. Bind, season. Serve with kohlrabi quarters.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?
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