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Peel kohlrabi, quarter them or divide into eights, depending on the size
and cut across into thin slices. Peas let thaw.
Bring soup to the boil, add cabbage pieces and simmer covered for about
6 minutes. Add peas and cook for 2 minutes. Drain vegetables and reserve
150 ml soup.
At the same time, boil eggs 8 minutes. Bring soup and creme fraiche to
the boil while stirring and add sauce thickener. Season with salt,
pepper and a dash of lemon juice. Add vegetables to the sauce and heat.
Fold in parsley.
Refresh eggs, peel and halve them.
Serve with vegetable. |
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