Author Notes
My CSA, Siena Farms, issued a kohlrabi challenge--to show how we cooked the kohlrabi from this week's box and share it with the community. I wanted to make soup. After scouring my cookbooks and food52, I did not see a recipe, yet, for a soup made with kohlrabi. Thanks to the reassurance and suggestions from food52 member, cupcakeprose, I got to work. Kohlrabi has the same texture as potatoes in a pureed soup and a nice flavor, with a hint of brassica. Thanks to my CSA, I have a lot of them in my fridge. We also have a good amount of beer. For this soup I used a porter. The cheddar cheese I used for finishing the soup also happened to be made with ale. It was delicious! —maryvelasquez
Ingredients
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3 tablespoons
butter
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1
leek, chopped
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1
carrot, chopped
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1
stalk celery, chopped
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1
clove garlic, chopped
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1
large kohrabi, peeled and chopped into large pieces
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1
bay leaf
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1
sprig thyme, or more to taste
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1 tablespoon
flour
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4 cups
vegetable or chicken stock
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1/2-1 cups
beer (an ale works well; add what you like from the bottle and you can drink the rest)
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salt to taste
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1 tablespoon
mustard, or to taste
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fresh ground pepper
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1 cup
grated cheddar cheese (optional but highly recommended)
Directions
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Melt the butter is a soup pot over medium heat. Add chopped leeks, carrot, celery, garlic, bay leaf and thyme sprig. Cook until the vegetables sweat and begin to caramelize.
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Add the kohlrabi to the pot, tossing to coat it with the other ingredients. Cook over low heat, about 5 minutes. Add the flour and stir the pot.
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Add the stock and beer. Let the soup simmer until the kohlrabi is soft enough that it breaks when pressed against the side of the pot with a wooden spoon.
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Remove the bay leaf and thyme sprig. Puree the soup with an immersion blender or in a standing blender. Stir in the mustard. Taste and correct for salt.
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Heat up the soup again and serve in bowls, topped with grated cheddar cheese and freshly ground black pepper.
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