Kohlrabi Soup

Instructions

• 1
  Heat olive oil in a saucepan.
• 2
  Peel and finely chop the onion and add it to the saucepan along with the thyme.
• 3
  Sauté for approximately 1 minute, then add the cleaned and diced vegetables and sauté for another minute, stirring occasionally.
• 4
  Pour in the broth, add caraway, salt, pepper, stir, and let the soup cook until the vegetables soften.
• 5
  When the vegetables are soft, add the cream and fresh parsley leaves. Cook for 1 minute.
• 6
  Blend the soup with an immersion blender and strain it through a sieve. Finally, season the soup with the strained vinegar reduction.
• 7
  In a small saucepan, combine vinegar, bay leaf, and peeled, crushed garlic. Bring to a boil, then remove from heat and let steep for 5 minutes.
• 8
  Cut two rectangles from a slice of bread and fry them in butter in a pan until golden brown.
• 9
  Pour wine vinegar into a saucepan, add 50 ml of water, honey, bay leaf, salt, and pepper. Stir and bring the mixture to a boil. Then remove the saucepan from the heat and let the reduction cool to room temperature.
• 10
  Slice the radishes as thinly as possible. Place them in the reduction and let them marinate for at least 2 hours, ideally overnight.
• 11
  Spread a layer of mayonnaise on the toasted bread and arrange the slices of pickled radish on top. Finally, garnish with fresh oregano leaves.