Remove the skin from the kohlrabi. Cook the tubers in enough salted water or over steam until al dente. Cool down. Hollow out to a one cm thick rim with a spherical cookie cutter or pointed-edged teaspoon.
Coarsely chop the kohlrabi. Remove the skin from the apple, cut in half, remove the core and chop the halves into small cubes.
Chop the young onion together with the green parts. Cut ham into small squares. Mix all these ingredients with the cream and the cream cheese. Season with salt and pepper. Fill in the kohlrabi and put them in a baking dish.
Loosen the mashed potatoes with a fork and, if necessary, dilute with a little milk to make a smooth mixture. Chop the chives and add them. Pour the mashed potatoes into a piping bag with a smooth nozzle or spread them on the kohlrabi with a spatula. Sprinkle with cheese.
Heat the soup and pour it over the kohlrabi. Bake them on the spot in the oven heated to 200 °C on the second rack from the bottom for about twenty minutes. Bring to the table hot.
Our tip: Always use fresh chives, if possible!