Kohlrabi soup with pecorino cheese

Kohlrabi soup with pecorino cheese

Kohlrabi soup with pecorino cheese, golden breadcrumbs, grated cheese and chopped herbs – that’s the aromatic mélange that refines this delicious kohlrabi soup.


Main course For 4 people

½ onion

2 tablespoons of olive oil

2 cloves of garlic

700 g of kohlrabi

9 l of vegetable broth

2 liters of full cream



20 g of butter

40 g of breadcrumbs

100 g of pecorino

½ bunch of mixed aromatic herbs, eg. parsley, chives and dill

How to proceed


ca. 35 minutes


ca. 40 minutes

Total time:

1 h 15 min

Chop the onion, fry it in oil. Add the crushed garlic. Remove the skin from the kohlrabi and cut into small pieces. Add it together with the broth and let it simmer for approx. 40 minutes. Blend finely with the hand blender. Refine with cream. Heat the soup, season it with salt and pepper.

Meanwhile, melt the butter in a pan. Add the breadcrumbs and brown it, stirring occasionally. Let it cool down. Finely grate the pecorino. Finely chop the herbs. Serve the soup with pecorino cheese, toasted breadcrumbs and herbs. You may be interested to read the pumpkin and courgette soup recipe/ greek cake mantovana recipe/ Belgian endive salad recipe.

Useful tips

Use schabziger cheese instead of pecorino.

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