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Cream of Kohlrabi Soup with Grilled Cheese

Cream of Kohlrabi Soup

Kohlrabi, the strange-looking cousin to the cabbage, is the star of this soup made using the versatile Cream of Anything Soup mother dish recipe.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer, Soup

Equipment

  • Stock Pot
  • Immersion Blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium leek chopped
  • 1 stalk green garlic chopped
  • 1 carrot chopped
  • 1.25 lbs kohlrabi peeled and chopped (stems included, leaves reserved for another dish)
  • 3.5 cups vegetable or chicken stock
  • 2 oz heavy cream optional
  • salt and pepper to taste

Instructions
 

  • Sauté the leeks, green garlic, carrot and kohlrabi stems in the olive oil. Add ½ tsp of salt to help draw out water from the aromatics. Sauté until everything is softened; expect about 5 minutes.
  • Add the kohlrabi to the pot and add enough stock to just reach the top of the ingredients. Turn the heat to high and bring to a boil. Lower the heat to low, cover the pot, and simmer.
  • After about 10 minutes, check on the status of the pot. It’s OK for the some of the kohlrabi to be above the level of the stock, but if it’s looking too dry, add more stock or just water.
  • Continue to check every 10 minutes. Adjust the liquid levels and check for doneness. Expect about 30 minutes to cook the kohlrabi to a soft and tender state. If you can easily push a wooden spatula through a chunk of kohlrabi, it’s ready for the next step.
  • Use an immersion blender to puree everything into a smooth soup. Before everything is totally smooth, make some final adjustments. First, taste for seasoning and mouthfeel. If the soup seems too thick, add stock or water. For a richer mouthfeel, add 2 ounces of cream. Add salt and pepper to taste. Finish the pureeing and serve hot.

Notes

A medium onion and a few cloves of garlic can substitute for the leek and green garlic. The carrot is also optional as an aromatic. The color will be more light green without the carrot.
If you don't have an immersion blender, you can puree the soup with a traditional blender or food processor. Work in batches. Don't fill the blender as the steam can literally become explosive if there is too much hot soup being blended. Cover the lid with a dish towel and hold the lid in place.
Keyword kohlrabi
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