Kohlrabi Soup

Rinse the spring onions, remove the roots and cut them into small pieces. Cut the kohlrabi leaves into fine strips about half a centimeter wide and set aside. Cut a lid small from the kohlrabi so that you can then scoop out the fruit with a spoon. The four hollowed out kohlrabi end up serving as soup bowls.

Heat oil in a saucepan, fry the onions in it and then add the flesh of the kohlrabi form. Fill up with vegetable soup and cook (about 15 min). Blend in a hand mixer, add two teaspoons of lovage and season with pepper, salt and a pinch of nutmeg (freshly grated). At the very end, add the strips of kohlrabi leaves to the soup and bring to the table.

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