Kohlrabicremesuppe with sweet and sour radishes
The original recipe comes from the essen & Trinken 4/2011 and will be accompanied by lots of milk and cream. I've modified the recipe for the 4-hour body - so it's even suitable for vegans.
I fought hard (because of the carbs) and then added a tiny bit of sugar to the radish marinade. But the radishes are garnished and are therefore only sparingly used - and for the taste it is a real plus. If you do not want to use sugar, take sweetener (which of course is not my recommendation.)
For two adults as a sumptuous appetizer or as a light main meal: , clean, and thinly slice 5 radishes in a small saucepan. 1 tsp of raw tube sugar in a small saucepan Melt and deglaze with 1 shot of red wine vinegar . Stir until the sugar has completely dissolved. Then stir in 2 tablespoons of organic grenadine syrup (without colorings and preservatives, but with the right juice) and pour over the radishes. 1 hour.
In the meantime, peel 3 kohlrabi and cut into small pieces.
1 onion and finely chop in 1 tsp. Of neutral oil glassy over low heat. Then add the kohlrabi pieces and simmer for a few minutes. Add 1 shot of white port and simmer until the liquid is almost evaporated. (White port is hard to come by, either light dessert wine or something like semi-dry rosé).
Then with 400 ml vegetable broth and 1 half pack of soy or oat cuisine in and simmer for 20 - 30 minutes until the kohlrabi are tender. Season with salt , pepper and nutmeg and fill up with the remaining soy/oat cuisine .
Puree and leave to infuse for a few minutes. If the soup is too thick, add a dash of vegetable stock.
Finally, season again and fill in the soup bowls. Add the pretty pink radish slices to the top of the soup and add 1 teaspoon pumpkin seed oil .
A great combination of sweet, sour and savory.