How to make it

  • 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.

Reviews & Comments 3

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  • binky67 9 years ago
    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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  • taesma 10 years ago
    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. :)
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  • suvenyr 10 years ago
    Interesting soup. Only had Kohlrabi raw and in stews and vegetable soups. I'll enjoy trying this recipe.
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