Peel and wash the onion, kohlrabi and potatoes. Chop onion and potatoes roughly, cut kohlrabi into sticks. Fry everything in a pot in hot oil. Stir in 200 ml water and stock, bring to the boil, cover and simmer for about 20 minutes
Possibly take out some kohlrabi. Mash vegetables and potatoes in the broth. Stir in milk. Season with salt, pepper and lemon juice. Add the kohlrabi sticks
Toast and dice the bread. Wash cress and cut from the bed. Possibly, except for something to garnish, puree with 3 tablespoons of soup. Serve soup with cress puree. Sprinkle with bread cubes and rest of cress
To make the soup creamy, you should cook the vegetables a little softer. The soup becomes more hearty with ham strips instead of croutons. Particularly lean, for example, are salmon ham without a fat edge and Bündnerfleisch