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
stalk celery, chopped
clove garlic, chopped
large kohrabi, peeled and chopped into large pieces
sprig thyme, or more to taste
vegetable or chicken stock
beer (an ale works well; add what you like from the bottle and you can drink the rest)
salt to taste
mustard, or to taste
fresh ground pepper
grated cheddar cheese (optional but highly recommended)
In This Recipe
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.