INGREDIENTS

400 g Kohlrabi
75 g leek
2 tbsp butter
1 sprig of marjoram
150 ml dry white wine
800 ml vegetable
Salt
Freshly ground black pepper
Juice of a lemon
200 ml cream
50 g Gorgonzola
A few cress leaves

HOW TO MAKE IT

1. Peel the kohlrabi and cut into small cubes. Take only the white part of the leek and cut 75 g of thin rings. If the remainder of the leek is not immediately needed, simply freeze and use at a later date. Wash the marjoram, shake it dry, remove the leaves and chop finely. Sauté the kohlrabi and leek in 1 tbsp of butter, mix in the marjoram and deglaze with white wine. Add around 800 ml of stock and cook with the lid on for 20 to 30 min. on a medium heat until the kohlrabi is soft. Finely purée everything with a hand mixer and season with salt, pepper and lemon juice.
2. Add 200 ml of cream and 25 g of chopped Gorgonzola, mix again with the hand mixer and simmer again.
3. Serve the soup in pre-warmed plates or soup bowls. Cut 25 g of Gorgonzola into thin slices and distribute over the soup. Garnish with a few cress leaves.
4. I always use self-made stock which is unseasoned. If you use a ready-made product, always remember when seasoning: There is already salt & co. in it!