Kohlrabi Tomato Cream Soup with Parmesan Praline – Recipe

Kohlrabi Tomato Cream Soup with Parmesan Praline

Difficulty level: Medium

Preparation time: 45 minutes

Resting time: 30 minutes

Servings: 4

Calories: approx. 250 kcal per serving

Ingredients

• 2 kohlrabi
• 4 tomatoes
• 1 onion
• 2 cloves of garlic
• 500 ml vegetable broth
• 200 ml cream
• 100 g grated parmesan
• 50 g cream cheese
• Olive oil
• Salt and pepper
• Fresh herbs (e.g. basil or parsley)

Utensils

• Cutting board and knife
• Large pot
• Immersion blender or stand mixer
• Baking sheet and parchment paper
• Kitchen scale
• Ladle

Preparation

Parmesan Pralines

1. Mix the parmesan with the cream cheese until a smooth mixture forms.
2. Form small balls from the mixture and place them on a baking sheet lined with parchment paper.
3. Let the balls rest in the refrigerator for about 30 minutes.

Kohlrabi Tomato Cream Soup

1. Peel the kohlrabi and cut it into small cubes.
2. Wash the tomatoes, remove the stems, and dice them as well.
3. Peel and finely chop the onion and garlic.
4. Heat some olive oil in a large pot and sauté the onion and garlic until translucent.
5. Add the kohlrabi and tomatoes and sauté briefly.
6. Deglaze with the vegetable broth and bring to a boil.
7. Let the soup simmer over medium heat for about 20 minutes until the vegetables are soft.
8. Add the cream and puree the soup with an immersion blender or in a stand mixer until smooth.
9. Season with salt and pepper.

Serving Suggestion

Fill bowls with the hot soup and place one parmesan praline in the center. Garnish with fresh herbs.

Decoration Tips

• Use edible flowers for an appealing look.
• Sprinkle some chopped fresh basil or parsley over the soup.
• A small splash of olive oil as a finish gives the soup extra shine.

5 Tips from the Professional

1. Choose ripe tomatoes for a more intense flavor.
2. Peel the tomatoes for a smoother soup consistency.
3. The parmesan pralines can also be refined with some chopped basil.
4. Add a splash of white wine when sautéing the onions for a special aroma.
5. The soup can also be served cold as a refreshing appetizer in summer.

Product Knowledge

Kohlrabi
Description: Kohlrabi (Brassica oleracea var. gongylodes) is a crunchy, mild vegetable from the cabbage family. It is particularly rich in vitamin C and fiber and can be eaten raw or cooked.
Uses:

• Raw in salads or as a snack
• Cooked in soups, stews, or casseroles
• Steamed as a side dish
• Stuffed and baked

Storage: Kohlrabi should be stored in the refrigerator and consumed within one to two weeks. Remove the leaves to extend shelf life.

Tomatoes
Description: Tomatoes (Solanum lycopersicum) are juicy, aromatic fruits from the nightshade family. They are rich in vitamin C, potassium, and the antioxidant lycopene, which has anti-inflammatory properties.
Uses:

• Fresh in salads and sandwiches
• Cooked in sauces, soups, and stews
• Grilled or baked as a side dish
• Dried or pickled as a savory ingredient

Storage: Tomatoes should be stored at room temperature to preserve their flavor. Ripe tomatoes can be stored in the refrigerator but should be brought back to room temperature before consumption to enhance aroma.
This information helps to better understand and utilize the main ingredients of your recipe. Enjoy cooking!