📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
Kohlrabi — the sweet, crisp, alien-looking brassica that appears at every German market — transforms into something magical when slow-cooked and puréed. Its subtle sweetness deepens beautifully in cream, and a scattering of golden, shatteringly crisp speck lardons adds the salty, smoky counterpoint that makes every spoonful a delight — an elegant soup that proves German vegetables deserve far more attention. This is the soup that surprises and impresses.
What You’ll Need
Servings: 4 servings
Calories: 295kcal
Ingredients
- 4 medium kohlrabi peeled and chopped
- 1 small onion chopped
- 2 cloves garlic
- 150 ml heavy cream
- 600 ml chicken or vegetable stock
- 2 tbsp butter
- 100 g speck or pancetta cubed small
- Fresh nutmeg for grating
- Salt and white pepper
- Fresh chives to garnish
Instructions
- Sauté onion in butter until soft. Add garlic and kohlrabi, cook 3 min.
- Pour in stock. Bring to a boil, then simmer 20 min until kohlrabi is completely tender.
- Add cream. Blend with a stick blender until silky smooth. Season with nutmeg, salt, and white pepper.
- Fry speck cubes in a dry pan until golden and crispy. Drain on kitchen paper.
- Ladle soup into bowls, top with crispy speck and fresh chives.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 14g | Fat: 24g | Fiber: 3g
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Health Benefits
- Kohlrabi is rich in vitamin C, glucosinolates, and prebiotic fibre that may support immune and gut health.
- Cream provides fat-soluble vitamins A, D, E, and K, important for cellular function.
- Speck delivers B12 and selenium, nutrients important for thyroid and nervous system health.