| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
|
Ingredients
- 400 ml Cream
- 1 bunch Parsley
- 100 ml Sour cream
- 250 gram Cottage cheese (for curd paste)
- 800 ml Water (or vegetable broth, chicken broth)
- 3 tablespoons Butter
- 2 pieces Apples
- 2 pieces Kohlrabi cabbage
- 1 pinch Nutmeg
- 2 tablespoons Walnuts (chopped)
- Salt
- Black pepper
Ingredients
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|
Instructions
- You can make cream soup from these products.
- Wash the apple and kohlrabi, set aside the young leaves.
- Peel the apple and kohlrabi and cut into cubes.
- Dissolve the butter in a saucepan. Fry the apple and kohlrabi until softened for 5-6 minutes.
- Pour in the broth, cook for 15 minutes.
- Add the cream, bring to a boil and whisk in a blender in a puree.
- Finely chop the parsley and kohlrabi leaves.
- Mix cottage cheese with sour cream, add herbs, season with salt and pepper.
- Ready!
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