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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
- 3 tablespoons butter
- 1 leek, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 clove garlic, chopped
- 1 large kohrabi, peeled and chopped into large pieces
- 1 bay leaf
- 1 sprig thyme, or more to taste
- 1 tablespoon flour
- 4 cups vegetable or chicken stock
- 1/2-1 cups beer (an ale works well; add what you like from the bottle and you can drink the rest)
- salt to taste
- 1 tablespoon mustard, or to taste
- fresh ground pepper
- 1 cup grated cheddar cheese (optional but highly recommended)
- 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.
- 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.
- 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.
- 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.
- Heat up the soup again and serve in bowls, topped with grated cheddar cheese and freshly ground black pepper.
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A better, more carrot-y carrot cake
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