Discover Kohlrabi

The first time I had kohlrabi was in a soup prepared by the late chef Louis Szathmary, acclaimed Hungarian food pundit and owner of the now-defunct Bakery Restaurant in Chicago.

What a wonderful introduction to a less than stellar-looking vegetable. A cross between a turnip and a cabbage, these guys come in white and purple varieties, and they are beloved of Eastern Europeans because they store so well over the long harsh winters.

This Creamy Kohlrabi Soup is a close second to Szathmary's. It makes a great light start to a multicourse meal and, with a crisp green salad and hearty bread, stands on its own as a main course.

Photo © 2008 Barbara Rolek licensed to About.com, Inc.