Kohlrabi Leaf Soup with Vani Knofi Cookie

(136 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 5 min
Cooking Time Icon
Cook time: 15 min
Yield Icon
Enough for 2 people

🍓 Ingredients

1 tablespoon Vinegar (rice vinegar)
1 tablespoon Olive oil
1/2 Onions
1/2 Kohlrabi
2 leaves Kohlrabi - green
1 large Potato
some Salt
1 cup Cream
400 milliliters Chicken broth
1 tablespoon Rice flour
some Water
some Pepper
1 tablespoon Flour (Viennese curd)
1/2 bulbs Garlic
some Salt
some Vanilla ground
some Oil
some Sugar brown
some Oil (pumpkin seed oil)
  Oil for frying
1 Egg white

🍽 Instructions

Finely dice the onion and sauté in the oil and deglaze with the vinegar.

Add the broth.

Finely dice the kohlrabi and the potato, finely chop the leaves – add everything to the soup and simmer. Add the cream, puree everything and season.

Knead a dough from the flours, water and salt and let it rest for about 1 hour.

Cut the garlic crosswise into thin slices, season each with a good pinch of sugar and vanilla granules and sauté in a little olive oil – be careful not to let it get too brown!

Roll out the dough thinly or, even better, run it through a pasta machine.

Place the garlic on pieces of dough about 4 x 4 cm, brush the edges with lightly beaten egg white and fold over each other to make small biscuits/ravioli or similar.

Fry the dough pieces in vegetable oil until crispy. Serving: Put the soup in a warmed plate, put the cookies and garnish with a little pumpkin seed oil.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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