Nitko’S Kohlrabi Cream Soup - cooking recipe

Ingredients

100 g onions (baby spring onions)
20 g celery (green sprigs)
1 teaspoon olive oil
20 g butter
400 g kohlrabi
1 garlic clove
2 tablespoons semolina
100 g heavy cream
15 g pancetta
2 teaspoons parsley
10 g salt
2 g pepper (white)

Preparation

Cut spring onions and kohlrabi and saute it in mixture of olive oil and butter.
When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire.
When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup.
In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.