Cream of Kohlrabi Soup

Trim the kohlrabi greens and set aside. Remove the peel from the kohlrabi, potatoes and onions and cut into cubes.

Sauté the diced vegetables in light butter or butter on 2 or automatic heat 8 to 9, add the clear soup and cook the vegetables for 1 5 minutes on 1 or automatic heat 5 to 6 with the lid closed.

In the meantime, cut the salmon into thin strips.

Blend the soup with the hand blender. Add half to the fresh cream, bring to a boil and season with salt, pepper and nutmeg.

Fill the soup into plates. Spread the remaining crème fraîche, the salmon and a little bit of kohlrabi greens evenly on top and bring to the table.

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