Saturday, August 9, 2014

Cream of Kohlrabi Soup

One of the things I like best about summer is our local farmer's market. I love gathering the kids on Tuesdays and driving them to the community center parking lot filled with white canopies where they are required allowed to pick one item. That grows from the ground. I'm not saying that we never indulge in chocolate bread and peppermint bath bombs, but a fruit or vegetable is a must.  It's fun to find unusual varieties of carrots and tomatoes and even more fun to find foods that we don't even recognize (i.e. that they don't sell at Costco.)

This was my pick for the week: kohlrabi. Kohlrabi has been described by culinary experts as a cross between a spaceship and an octopus. Can you see the resemblance? The name kohlrabi is of German origin and translates to "Cabbage Turnip".  Webster defines kohlrabi this way:
Form of cabbage (Brassica oleracea, Gongylodes group) of the mustard family, which originated in Europe. Its most distinctive feature is the greatly enlarged, globular to slightly flattened stem that grows just above the soil. Its flesh resembles that of a turnip but is sweeter and milder. Low in calories, kohlrabi is an excellent source of vitamin C, minerals, and dietary bulk. The young tender leaves may be eaten as greens; the thickened stem is served raw or cooked. Though not widely grown commercially, it is popular in some regions.

I asked the man under the white canopy how he usually cooked kohlrabi and he said that he he cooked it with chicken or put it in soup.  He said it was starchy like a potato, but not as heavy.

I decided to take his advice.
I made soup.

Start by peeling the outer skin of the kohlrabi and trimming off the ends.

Dice the kohlrabi into 1" pieces, along with one large diced sweet Vidalia onion.
Spread the veggies on a parchment lined baking tray.
Drizzle with olive oil and sprinkle with kosher salt.

NOTE A:  I probably should have used two pans, but I really, really, really don't like washing dishes.
NOTE B:  Thanks to my 13-year old daughter, the hand model, who has very lovely hands and is currently obsessed with nail polish.

Roast the veggies at 400 degrees F. for 30 - 40 minutes until the kohlrabi is soft and edges are golden.

Bring out your friend, Mr. Vitamix.
Prove to your husband that it really was worth spending almost $400 on a blender because now you can go to the farmer's market and make soup.

Blend the roasted veggies with 2 cups of chicken stock until it is creamy and lump free.  Pour the blender mixture into a larger pan and reheat, adding two more cups of chicken stock (1 quart in all.)

Add 1/4 cup of cream or buttermilk or coconut milk and adjust seasonings if needed.

 Ladle into bowls and garnish with more cream and green onion tops.

If you like the flavor of cream of asparagus soup or cream of broccoli soup or cream of cauliflower soup, you will LOVE the fresh and milder flavor of this one.

The ingredients are few and simple.
Just like good food should be.

Cream of Kohlrabi Soup
Serves 6

By Rachel @ Simple Girl


3 bulbs kohlrabi, peeled and cut into 1" cubes
1 large sweet Vidalia onion, peeled and cut into 1" cubes
olive oil
kosher salt
1 quart chicken stock
cream, buttermilk or coconut milk, optional


Preheat oven to 400 degrees. Place kohlrabi and onion on a parchment lined baking sheet.  Drizzle with  olive oil and sprinkle with kosher salt. Place in oven and roast for 30 - 40 minutes or until vegetables are tender and starting to brown.

Remove vegetables from oven and place in a high speed blender.  Add 2 cups chicken stock and blend until smooth and creamy.  Pour puree into a heavy stockpot and add 2 more cups of chicken stock.  Gently reheat.  Add cream if desired and adjust seasonings if needed.

Ladle into 6 bowls and garnish with a drizzle of cream and green onions.

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