A simple recipe for a particularly creamy soup made from delicious kohlrabi, zucchini and creamy camembert. Simply made and convincingly delicious!

Kohlrabi-cream soup - tasty and heavenly creamy.

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It's been nine months since I posted my last recipe. Since then a lot has changed and changed. This longer break I clearly needed to sort my thoughts and to realign myself. Why, why and why you can read about Lucinaslife soon. Right now I am sitting in our accommodation in beautiful Lungau, in the old inn in Pichl. And I am very happy and grateful that I can write this recipe here by the warm log fire behind my computer. Outside it is very cold, gray, rainy and the mountains already have the first Bezuckerrung.
We now live in the car - only this week we've made an accommodation to bring Lucinaslife so far that we can go online. The website we want to have so far that we only have more contributions, we will then sell the computer. The whole week was wonderful and productive, only today I found it very hard to overcome and write. I absolutely needed a warm soaker and a fine, warm cream soup is always a good idea. So fridge on and off we went. Kohlrabi, zucchini and camembert just smiled at me. Cooking and blogging can start again!

Enthält Amazon-Links / Werbung        Ingredients for 4 persons: 1 piece big Kohlrabi (or 2 little) 1 piece small Zucchini 1 piece small red onion (or normal one) 100 g Camembert 100 - 150 g turkey or chicken filetstripes 800 ml - 1 L vegetable soup   2 EL oil 1 EL butter 1 Prise nutmeg   salt, pepper 1/2 bunch parsley   radish & red redish sprouts 1 EL lemon juice       also you need:   pot a sharp knife ladle meat pan wooden spoon soup bowel   salt and pepper mill   blender

Lucina´s Tipps: Eat instead of throw away. If you have kohlrabi from your own garden, you may also like to use the tender kohlrabi leaves, either as a decoration for the kohlrabi soup or I will use them directly in the soup and puree with. Kohlrabi leaves contain many valuable ingredients. Their vitamin C and mineral content is, for example, even higher than in the tuber itself. Can be processed Kohlrabi leaves similar to herbs or spinach. With its intense aroma you can spice up any mixed salad, refine soups and stews or conjure up a vitality-rich smoothie. Since I am always trying to use everything, I have used the shell of the organic lemon.

I did it that way:

Peel kohlrabi and onion.
Wash zucchini and dice coarsely with onion and kohlrabi.
Approximately Heat 2 tablespoons of butter in a saucepan.
Stew the kohlrabi, onion, and zucchini cubes in medium heat for 3-4 minutes. Deglaze with broth.
Simmer for 20-25 minutes over medium heat, stirring occasionally.

In the meantime, wash meat, pat dry and cut into pieces.
Heat 2 tablespoons of oil in a pan. Roast turkey pieces in a strong heat for about 4 minutes until golden brown.
Then season with salt and pepper.

Cut the bark off the Camembert and cut the cheese into small cubes.
Puree the soup with the blender. Season with salt, nutmeg, pepper and lemon juice.
Put the Camembert cubes in the kohlrabi soup, so that they melt in it, do not forget to stir!

Fill the soup into small bowls.
Finely chop the parsley and decorate the soup with finely chopped parsley, fresh watercress and roasted turkey pieces, as well as the Camembertrinde.
Finished! Good Appetite!

I wish you a wonderful enjoyment
and have fun and enjoy preparing this soup.

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