Skin salmon, cut into small pieces and blend with the cream. Season with salt, pepper and vermouth and refrigerate.
Halve and peel kohlrabi. Hollow out the halves and reserve the flesh for the sauce.
Preheat oven to 180 ° C.
Boil kohlrabi in salted water al dente, refresh and drain. Fill them with salmon puree and put them into a butter covered baking dish.
Pour soup in the baking dish and cook about 25 minutes in oven. Cool slightly before serving.
Sauce: Cut 100 g of kohlrabi flesh into fine cubes, heat 1 tsp. butter and sautée all. Deglaze with a dash of white wine, douse with 125 ml of soup and 125 ml cream. Simmer until kohlrabi cubes are tender. Chop 3 tbsp. parsley and puree with the sauce. Season with salt and pepper.