This soup is absolutely delicious. I love it with poached egg and a bit of parmesan. The base is simple: a potato and leek cream, also called vichyssoise. I accompanied it with some wild garlic bread, which you can skip..but it’s really good!
For 4 portions
100 g peeled potatoes
1 bigger onion
50 g leek (you can also use celery)
100 ml white wine
500 ml chicken stock
200 ml milk
100 g wild garlic
60 g butter
salt, pepper
1 kohlrabi
4 eggs
30 g parmesan
olive oil
For the bread
1 cube of fresh yeast
350 ml water
1 tsp sugar
1 tsp red wine vinegar
600 g flour (bread flour)
1 tsp salt
1 tsp caraway seeds
30 g chopped wild garlic
Bread
Dissolve the yeast, sugar and a little bit of flour in warm water (ideally 37 degrees). Leave it for 2 minutes to activate the yeast, add the flour, vinegar, salt, caraway seeds and chopped wild garlic. Let the dough rise: it should grow double of it’s original size. Bake in a mould for 20 minutes at 220 degrees. Usually, I spray the bread with water while it’s baking to increase moisture: then it rises better. Continue baking for another 30 to 40 minutes, this time at 160 degrees. And how do we find out it’s done? When you tap on it, you should hear a hollow sound. Let it rest.
Soup
Sauté the finely chopped onions, leek and even some caraway seeds on butter. Add thinly sliced potatoes and continue sautéing. Add wine and let the alcohol evaporate. Pour in the stock and bring it to boil. Cook until tender and finally add milk, salt, pepper and wild garlic. Blend until smooth (I use thermomix, because it’s my best friend! Except Edita of course, haha). When it’s done, just strain it and add some butter for the finishing touches.
Poached egg is pretty easy, so don’t be afraid of it. Bring a big amount of water to boil. Add 4 tbs of vinegar: the more acidic the water, the easier it’s for the egg white to close. Put the egg into a mug and then slowly pour it into the water: just create a whirl in the middle with a wooden spoon. Then you need to wait until it’s cooked, maximum 4 minutes. It’s always good to cool it down in cold water.
Fry the croutons until golden brown on butter. Peel the kohlrabi and dice it. Reheat the egg in some water, dry it, grate on some parmesan, season to taste and pour over the soup. Drizzle with olive oil to finish. Enjoy!
