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6 Kohlrabi
40 g butter
40 g flour
1/2 l vegetable stock
1/4 l milk
250 g spinach
1 yolk
20 g butter
3 slices white bread
0

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Peel kohlrabi and dice it into small cubes. Sweat in heated butter, add flour and sweat until light brown. Pour over broth and milk, let it simmer for about 25 minutes. Wash spinach and kohlrabi leaves and cut finely, add it to the soup and let it simmer for another 10 minutes. Now thicken with egg yolk.
Melt butter and roast white bread cubes until golden brown. Place the croûtons on top of the soup and serve it quickly.