Cream of Kohlrabi Soup with Ham

Cut mushrooms into fine slices, dice onions finely, dice kohlrabi. Heat butter in a saucepan and sauté onions until translucent. Add mushrooms and sauté as well. Then add the kohlrabi cubes to the saucepan and sauté, douse with clear soup, bring to a boil and continue to simmer in the closed saucepan for 20 minutes.

Whisk the whipping cream with the two egg yolks and add to the soup (do not make more). Grind the kohlrabi and strain through a sieve.

Dice the ham, warm it in a little water and add to the soup.$^*$ Season with pepper, salt and freshly grated muscat.

Cooking time 20 min * For garnish you can make a few kohlrabi sticks 10 min in salted water and add to the soup.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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