Kohlrabi camembert cream soup
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!
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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