Tag Archives: pureed kohlrabi soup

Creamy Kohlrabi Soup

30 Sep

I am very glad one of my readers suggested a puréed kohlrabi soup, because this was absolutely delicious.  The kohlrabi, once cooked and puréed, has a hint of sweetness and a hint of radish-y spice.  This soup is simple and easy, and due to the starchiness of the kohlrabi, actually pretty filling.  Zak added some cooked pearled barley to his to make it more substantial, turning it into a sort of porridge.  I personally enjoyed the velvety smooth texture of the simple puréed version.

Also, my cold is about a million times better since last night, so I’m fairly sure this soup has magical powers.  I can’t prove it or anything, but if you have a head cold and some kohlrabi around, you might want to test my theory.  At the least, you’ll get a yummy soup out of it.

Creamy Kohlrabi Soup

2 medium to large bulbs kohlrabi

2 tbs. butter

1 medium yellow onion, chopped

4-5 cloves garlic, smashed and peeled

2 tbs. apple cider vinegar

3 cups vegetable stock

1 cup 1% milk

1 lime, quartered

Kosher salt and freshly cracked black pepper

1 package white button mushrooms, cleaned

2 tbs. olive oil

Preheat oven to 400º.

Using a knife, peel the tough, bright green outer layer off the kohlrabi.  Roughly chop.

In a medium Dutch oven, melt butter over medium heat.  Add onion and garlic and sauté 8-10 minutes, until onion is translucent and soft.

Add kohlrabi and apple cider vinegar.  Season liberally with salt and pepper.  Cook 2-3 minutes until apple cider vinegar is evaporated.  Add vegetable stock and bring to a simmer.  Cover and simmer 20-25 minutes until kohlrabi is fork tender.

Meanwhile, place mushrooms on a baking sheet and toss with olive oil.  Season with salt and pepper.  Place in oven and roast 20 minutes, tossing once, until deeply caramelized.

When kohlrabi is tender, add milk to the kohlrabi mixture.  Simmer 3-5 minutes.  Using an immersion blender, puree until smooth.  Taste for seasonings and adjust salt and pepper as necessary.

Ladle into serving bowls.  Add roasted mushrooms.  Squeeze some lime over and serve immediately.

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