Kohlrabi Soup
Adapted from Your Gourmet Guru
Here's a simple soup to go for it and kohlrabi your kohlrabi. Try a new thing, go for a culinary adventure, take the kohlrabi by the leaves and go for it!
INGREDIENTS
2 large kohlrabis, peeled and diced
1 large onion, diced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon Black Pepper
1 tablespoon olive oil
4 cups vegetable broth
2 large potatoes, peeled and cubed
½ cup heavy cream
1 tablespoon lemon juice
1/4 teaspoon dried thyme (or 1 sprig fresh)
1 teaspoon garlic powder
2 tablespoons fresh chives, chopped
½ cup croutons for garnish (optional)
For serving:
Crackers like these or bread like this, and some garlic chevre on the side
INSTRUCTIONS
Begin by preparing your ingredients. Peel and dice the kohlrabis, dice the onion, and mince the garlic cloves. Peel and cube the potatoes and chop the fresh chives. Set aside for later.
Heat the olive oil in a large soup pot over medium heat. Add diced onion to the pot and cook until it becomes translucent and slightly browned – this should take around 5 minutes.
Now add the minced garlic, diced kohlrabi, and cubed potatoes to the pot. Season the veggies with salt and black pepper. Allow these to cook for a few more minutes to take on some color and flavor.
Pour in the vegetable broth, cover the pot, and let the soup simmer over low heat. Let the soup cook for about 20 to 25 minutes or until the kohlrabi and potatoes are tender and can be easily pierced with a fork.
Once the vegetables are adequately cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you do not have an immersion blender, you can use a regular blender, but make sure to blend the soup in batches.
After the soup is pureed, stir in the heavy cream and lemon juice. Let the soup continue to simmer for a few more minutes. Taste and adjust seasoning if necessary.
Finally, ladle the hot soup into bowls, garnish with the chopped chives and croutons if desired. Serve hot and enjoy your creamy and delicious kohlrabi soup.
Serve with crackers like these or bread like this, and some garlic chevre on the side.
