Kohlrabi & Watercress Soup
Serves 4
Melt the butter with the olive oil in a large saucepan. Add the kohlrabi, potato and onion, cover and sweat over a low heat, without browning, for 5 minutes.
Add the garlic and sweat for a further 3 minutes. Then add the vegetable stock and bring to the boil. Season well with sea salt and black pepper.
Cover and simmer for 30 – 40 minutes until the vegetables are soft.
Meanwhile, bring a large pan of salted water to the boil.
Trim the roots of the watercress and blanch in the boiling water for 30 seconds, making sure it is completely submerged.
Drain and refresh immediately under cold water, then drain well, squeeze out any excess water and chop finely.
Blend the soup well and stir in the double cream. Add the watercress, stirring gently. Bring back to the boil, check the seasoning and serve immediately.