Kohlrabi Soup with Poached Egg

A kohlrabi soup served with a poached egg will delight and strengthen the family.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 0.5 kg Kohlrabi, raw

  • 1.2 l Soup base, chicken, cube

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 4 pieces Egg, fresh

  • 1 spoon Vinegar, apple

Steps

  1. Peel the kohlrabi, wash it, and cut it into smaller pieces. Pour water into a large pot and bring it to a boil. Add the kohlrabi to the boiling water for one minute, then remove the pot from the heat and drain the kohlrabi. Return the drained kohlrabi to the pot and cover it with the soup base. Place the pot back on the stove and simmer the soup over moderate heat for 30 minutes. Season the soup with salt to taste.

  2. Once the kohlrabi is completely soft, remove the pot from the heat and blend the soup with an immersion blender until smooth. Return the pot to the stove and slowly reheat the soup over moderate heat.

  3. Place a new saucepan with water on the stove, bring it to a boil, and add vinegar. Carefully crack the egg into a small bowl, making sure not to damage the yolk. When the water is boiling vigorously, reduce the temperature. Gently pour the egg from the bowl into the barely boiling water. Use a slotted spoon to help shape the egg, and once the white has set, carefully remove the egg from the water. Repeat the process with the remaining eggs.

  4. Season the soup with salt and pepper to taste, then serve the hot soup in bowls, placing one poached egg in each bowl. Serve with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 31.35 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.35 g
    • Sugars: 1.92 g
  • Protein: 1.15 g
  • Fiber: 2.88 g

Advice

You can also mix freshly chopped parsley into the soup. When poaching, cook the egg without the shell in water with a bit of vinegar. Just make sure to use enough water. The water should not boil too vigorously, as the yolk should not harden—only the white.