Peel, wash and cut the kohlrabi and carrots into small pieces. Twist the sausage meat as dumplings from the sausage casings. Heat oil in a pot. Brown the dumplings all around. Remove from the pan. Sauté the kohlrabis and carrots in the frying fat.
Add stock and cook for 15-20 minutes. Add the peas and dumplings about 5 minutes before the end of the cooking time. Season to taste with salt, pepper and caraway. Wash the chervil. Sprinkle the soup with chervil leaves. Serve with baguette baked with herb butter