Recipe

Cream Of Kohlrabi Soup Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 11 months ago Kohlrabi, which is particularly popular in Hungary, Germany, Russia, Israel, and China, is very inexpensive, particularly in the fall. I was able to purchase three large heads----easily enough to make soup for sixteen. Prep:10m Cook:10m Servings:6	Lillyann
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Ingredients

Tastes like broccoli stems with a hint of radish and turnip---certainly worth a try or two!

1 "head" of kohlrabi, including leaves

4 cups canned chicken broth

3 medium to large potatoes

4 tablespoons chopped spring onion

5 tablespoons white wine

1 cup heavy cream

salt and pepper

Directions

Chop the leaves after stripping away and discarding the stem part.

Peel the kohlrabi "head" and the potatoes with a potato peeler before hand chopping them.

Heat the butter in a Dutch oven, add all the vegetables and fry until they begin to soften, but not ready to begin turning brown.

Add the chicken broth, cover and cook at a low boil for 10 minutes. Season with salt and pepper.

Add wine. In batches, blend all to a puree in a food processor or blender.

Add cream, reheat, and serve.

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Comments

suvenyr 1 year, 11 months ago said:
Interesting soup. Only had Kohlrabi raw and in stews and vegetable soups. I'll enjoy trying this recipe.

taesma 1 year, 11 months ago said:
I rarely find kohlrabi here. :( It was my dad's favorite veggie, his German mom made it sort of glazed. (She was from Chicago, he was from Milwaukee--as was I, long long ago. ;) )
This recipe sounds great, I'll have to try it when I find some again. :)

binky67 11 months, 2 weeks ago said:
Love Kohlrabi, had it many times in Germany. My German mother would make it with a white cream sauce on it.

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