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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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:
1. Chop the leaves after stripping away and discarding the stem part.
2. Peel the kohlrabi head and the potatoes with a potato peeler before hand chopping them.
3. 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.
4. Add the chicken broth, cover and cook at a low boil for 10 minutes. Season with salt and pepper.
5. Add wine. In batches, blend all to a puree in a food processor or blender.
6. Add cream, reheat, and serve.
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