Peel the kohlrabi and cut into cubes. Finely chop the kohlrabi leaves and set aside for garnish.
Sauté the shallot in butter. Add kohlrabi and vanilla, pour in clear soup and sherry and simmer until soft. Puree and spread through a sieve if needed. Add crème fraiche and the tarragon and season with salt, sugar and a pinch of nutmeg.
Garnish with finely chopped kohlrabi leaves.
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