Kohlrabi has always been a popular Eastern European vegetable since it tolerates frost well and can be stored a long time in a root cellar. The bulbs come in white and purple varieties. The white are more flavorful and tender when small and have a hint of radish and cucumber flavors. Purple Kohlrabi tends to have a slightly spicier flavor.
Because this soup contains only vegetables (but there is dairy!), it's a light way to start a multicourse meal.
Makes 4 servings of Kohlrabi Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound kohlrabi bulbs, peeled and chopped
- 2 1/2 cups vegetable stock
- 2 1/2 cups milk
- 1 bay leaf
- Salt and black pepper
- Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
- Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
- Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.