2 Kohlrabi
30 g butter
3 cups chicken stock
1 cup cream
¼ tsp ground nutmeg
salt/pepper to taste
Peel and roughly chop kohl rabi, melt butter in a large saucepan, cover and sweat over low heat for 10 minutes, stirring occasionally.
Add stock to pan, bring to boil then reduce to simmer, partially covered 20 minutes until kohl rabi is tender.
Allow to cool for ease of handling before processing in batches until smooth.
Return to pan and reheat without allowing to boil. Stir in cream, nutmeg, salt and pepper to taste.