GRANDMA'S BEST SPRING SOUP

First, prepare the vegetables: cut the potatoes, kohlrabi, and carrots into small cubes. Finely chop the garlic, halve the snow peas, and cut the spring onions into small rings.

Sauté the garlic and spring onions in a large pot with oil (preheat the oil first). Add the vegetable broth and bring everything to a boil.

Add the potatoes and carrots and let everything simmer together for a few minutes. Then, add the kohlrabi and let it simmer for a few more minutes.

Add the snow peas and peas and let the soup simmer for about another 5 minutes. Season to taste with salt, pepper, and lemon zest, then serve.

This clear spring soup is light, fresh, and wonderfully zesty thanks to the lemon. Since it is quite light, it can either be enhanced with side dishes or served as a delicate starter for a full menu.

Classic Accompaniments
To perfectly complement the fine broth, sides that are great for dipping are ideal. Fresh baguette or ciabatta, briefly toasted in the oven for a crispy texture, is highly recommended. Alternatively, the hearty flavor of whole-grain bread with salted butter harmonizes beautifully with the sweet notes of the peas and carrots. For a particularly intense flavor experience, try a slice of sourdough bread with butter and plenty of fresh chives, as it perfectly highlights the soup's spring aromas.

Crunchy Toppings
To give the soup more structure and a pleasant bite, crunchy toppings are an excellent choice. Homemade croutons are a favorite - simply dice day-old bread and fry it in a little butter or olive oil until golden brown. Alternatively, roasted pumpkin or sunflower seeds provide a nutty contrast that ideally complements the tender spring vegetables.

Protein Upgrades
If you want to serve the soup as a satisfying main course, it can easily be enhanced with protein-rich additions. A soft-boiled egg, halved directly in the bowl, makes for an appealing presentation and pairs excellently with the clear broth. To emphasize the nostalgic "Grandma's kitchen" feel, go for classic additions like soup pearls (Backerbsen) or delicate egg custard (Eierstich). For a non-vegetarian version, strips of poached salmon or steamed chicken breast also pair beautifully with the fresh citrus note.

As an Appetizer
When served as a starter, this soup provides the perfect opening for a spring-themed main course. It harmonizes especially well with seasonal classics such as asparagus with hollandaise sauce, a tender veal schnitzel, or a gently oven-roasted lake trout.