Clean and rinse sugar snap peas. Peel the kohlrabi. Leave the tender skin and the small leaves in the middle. Cut kohlrabi into wedges.
Rinse cooled chicken breast fillet and dry.
Brown on both sides in hot clarified butter and season with salt and pepper. Cover and cook for ten minutes over medium heat. Meanwhile, make kohlrabi in chicken broth six min. Add sugar snap peas and cook four min more. Remove vegetables and keep warm. Pour whipping cream into the clear soup, let it bubble up and thicken with sauce binder. Season with pepper, salt, juice of one lemon and freshly grated nutmeg.
Arrange vegetables and chicken breast fillets on a platter and pour sauce over them. Sprinkle with tarragon leaves.
Preparation Tip:
Instead of clarified butter, you can use butter in most cases.
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