Kohlrabi Soup

Here is a simple, unadorned soup; very straightforward. We thought it was lovely. The kohlrabis give it a mildly sweet flavour and have a somewhat unusual crisp-firm texture.

They can be rather hard to find, but maybe at a farmers market. If they are small, you will likely need 4 of them, but you take what you can get. Mine were quite huge and I actually used 1 1/2 which, yes, was 500 grams. The larger they get, the more the skin gets thick and tough, though, so better to get slightly smaller ones if you have the choice. You may not. Ours were quite tender in spite of their size.

You could replace the sour cream with coffee cream or yogurt if you like, i.e. have it instead. 

4 to 6 servings
45 minutes - 15 minutes prep time

500 grams (1 pound; 2 or 3 medium) kohlrabi
1 large carrot
a medium onion
1 large stalk of celery
1/4 cup unsalted butter
1 or 2 bay leaves
1 teaspoon rubbed savory OR thyme
1 teaspoon salt
freshly ground black pepper to taste
3 cups unsalted chicken OR vegetable stock
1 teaspoon potato starch OR arrowroot
1/4 cup sour cream

Peel the kohlrabis and cut them into dice. Peel and dice the carrot. Peel and chop the onion. Wash, trim, and dice the celery.

Heat the butter in a large soup pot over medium heat until melted. Add the vegetables and seasonings and cook, stirring occasionally, for 15 to 20 minutes,  until quite soft but not browned. Watch the temperature; they should really be simmering in the butter but, as noted, not enough to brown them.

Mix the starch into the stock and stir it into the vegetables. Mix well. Simmer for another 10 to 15 minutes, stirring occasionally. Mix in the sour cream, and let the soup come back up to steaming hot, but do not let it simmer (to avoid curdling). Serve at once.




Last year at this time I made Brocc-a-Leekie Soup. 

Posted in: Ontario Food