Instructions

Follow the steps and taste along the way.

1. Chop the vegetables

   Cut the kohlrabi into approximately 1 cm cubes. Cut the carrot into thin half-moons and finely chop the onion. Rinse the rice in a sieve under cold water.

2. Briefly sauté the vegetables

   Melt the butter over medium heat in a pot with a capacity of at least 3 litres. Add the onion and carrot and sauté for 4 minutes, until the onion softens and begins to turn golden. Add the kohlrabi and sauté for another 3 minutes, stirring constantly.

3. Add the flour and rice

   Dust the vegetables with the flour and stir for 1 minute, until the flour combines with the butter and no lumps remain. Slowly pour in the water, stirring constantly. Add the rinsed rice and 4 g of salt.

4. Cook the soup until tender

   Bring the soup to a gentle boil, then reduce the heat so that it simmers gently, at approximately 95 °C. Cook uncovered for 16 minutes, stirring occasionally. The rice should be tender and the kohlrabi should be easy to pierce with a fork.

5. Finish and serve

   Warm the cream in a small container, stir one ladleful of hot soup into it, then pour the mixture back into the pot. Add the lemon juice, dill, remaining 1 g of salt and black pepper. Heat gently for 1 minute without bringing it to a vigorous boil, and serve hot.