Kohlrabi Soup II

Ingredients

4 oz butter

1 large onion, chopped

2 stalks celery, chopped

1 large carrot, julienned

1 tablespoon parsley, chopped

3 ½ cups chicken stock (see our Chicken Stock recipe)

1 pound kohlrabi with leaves (2 to 3 large bulbs)

1 tablespoon flour

1 ½ teaspoons lemon juice

Freshly ground pepper to taste

1. In a Dutch oven, melt one tablespoon butter and sauté onion, garlic, carrots, and celery.  Add one cup chicken stock and parsley.  Cover and simmer for approx 10 minutes.  Blend until smooth. 

2.  Trim, peel and dice kohlrabi bulbs.  Clean and chop the leaves into one inch square pieces.  Boil in the rest of the chicken stock until the vegetables are tender. 

3.  To make the roux, brown the butter. Cook the roux, stirring for two minutes. Stir this mixture back into the rest of the soup. Cook until the soup thickens. Add the lemon juice and pepper to taste and serve hot.

Serves approx 4