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Kohlrabisuppe

Kohlrabi soup

When the first pale-green kohlrabi arrive at market stalls in Hamburg, Bremen and across Lower Saxony in May, many families turn them into this gentle, creamy soup for a light lunch. Kohlrabi is cooked with a little potato for body, blended smooth and finished with cream, nutmeg and the bulb's own chopped young leaves, which taste like mild cabbage. Bread and butter is all it needs. A common mistake is leaving the woody lower part of the skin on: peel thickly, or fibres will spoil the texture. Chef's tip: keep the smallest, most tender leaves, shred them finely and stir them in raw at the end for colour and a fresh bite.

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