Soup of roasted kohlrabi, coconut and prawns

Name: Soup of roasted kohlrabi, coconut and prawns
Ingredients: 8 units.items Kohlrabi; 1 Onion; 1 l Coconut cream 24%; 1 Garlic clove; 3 White wine; 24 Prawns; Lime

Kohlrabi is the bulbous stem of a cabbage plant.

Raw, kohlrabi has a celery-like flavor; when cooked, its taste resembles cauliflower, but a bit spicier. Our chefs made a soup with it using coconut and prawns, served in a kohlrabi.

Prefer vegetarian? Replace the prawns with crab free cakes.

Ingredients

8units.itemsKohlrabi

1Onion

1lCoconut cream 24%

1Garlic clove

3White wine

24Prawns

Lime

Preparation

Wash the kohlrabi well and pat dry.
Cut off the top of the kohlrabi and hollow it out with a Parisienne scoop.
Roast the filling on the barbecue.
Place the hollowed-out kohlrabi in an oven at 170°C for about 35 minutes.
Finely chop the onion and cut the garlic.
Cut the kohlrabi from the barbecue into pieces and sauté together with the onion and garlic in olive oil.
Deglaze with the white wine and let it reduce slightly.
Add the coconut cream and cook until the kohlrabi is nice and soft and cooked through.
Puree the soup with a hand blender.
Season with salt and pepper.
Pour the soup into the hollowed-out kohlrabi. Optionally, torch it a bit with a blowtorch.
Fry the prawns with some garlic and season with salt.
Skewer them and carefully stick the skewer into the kohlrabi.
Grate some lime over the prawns and the soup just before serving.