Kohlrabi puree soup with croutons and fried mushroom garnish
6 servings
90 minutes
Kohlrabi puree soup with croutons and a garnish of fried mushrooms is an exquisite dish of Italian cuisine that embodies the harmony of flavors and textures. The tenderness of kohlrabi gives the soup a creamy consistency, complemented by the rich aroma of sautéed garlic and onion, while spices add piquant notes. Fried champignons and crispy croutons create a contrast in taste, enriching the dish with a variety of textures. Historically, kohlrabi was used in Mediterranean cuisine as a base for delicate soups; its soft, sweet flavor pairs perfectly with vegetables and cream. This soup is an excellent choice for a cozy dinner or festive table, impressing with its refined taste and elegant presentation.
1
Wash and peel all the vegetables.
2
Slice the mushrooms lengthwise and fry them in vegetable oil on both sides. Transfer to a paper towel to drain excess oil.
- Fresh champignons: 4 pieces
- Vegetable oil: 6 tablespoons
3
Finely chop the onion and crush the garlic with the flat side of a knife. In a heavy-bottomed pot, heat the oil and sauté the onion and garlic until translucent.
- Onion: 2 pieces
- Garlic: 3 cloves
- Vegetable oil: 6 tablespoons
4
Dice the carrots, potatoes, celery, and kohlrabi, add them to the pot, mix, and sauté over medium heat for 15 minutes.
- Carrot: 1 piece
- Potato: 1 piece
- Celery: 2 stems
- Kohlrabi: 4 pieces
5
Bring the broth to a boil, pour about 0.5 liters into any container and set aside.
- Chicken broth: 3 l
6
Pour the remaining broth over the vegetables to cover them by about the thickness of three fingers. Cover the pot with a lid and simmer on medium heat for 40-50 minutes, stirring occasionally, until the kohlrabi is tender.
- Chicken broth: 3 l
7
Cut the pita into strips and dry it over the toaster or in a heated pan without adding oil.
- Pita: 1 piece
8
When the vegetables are ready, remove the pot from the heat. Use a blender to puree everything, and if it's too thick, dilute it with the reserved broth.
- Chicken broth: 3 l
9
While stirring constantly, pour in the cream, season with salt to taste, then add red pepper and a mix of Italian herbs.
- Cream 35%: 100 ml
- Salt: to taste
- Red pepper flakes: 0.5 teaspoon
- Italian Herb Blend: 1 tablespoon
10
Return the pot to the stove and heat the soup on low heat, stirring constantly for 5 minutes.
11
Pour the soup into bowls, garnish with mushrooms and croutons.