Dice the onions and cut the garlic into thin slices. Fry the veal in hot oil until golden brown, then add onions and garlic and fry as well. Deglaze with port wine and simmer uncovered for a short time. Add the veal stock and cook with lid on medium heat for 1 hour and 40 minutes.

Remove the kohlrabi and add the remaining water to the stock. Add tarragon and cream and bring it to boil again. Purée the whole thing finely with a hand blender. Add the meat and boil down uncovered for about 3 minutes. Season with salt and pepper to taste. Chop the parsley and add it to the kohlrabi together with the morels and steam for a minute.