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

Kohlrabi Soup

2 tablespoons extra virgin olive oil

2 cups onion, sliced

4 garlic cloves, peeled and minced

2 red chillies, seeded and chopped

4 kohlrabi, peeled and diced

3 tablespoons soy sauce

4 tablespoons sesame oil

1 ½ tablespoons ginger, minced

4 cups chicken stock (see our Chicken Stock recipe)

salt and freshly ground black pepper to taste

½ cup fresh coriander (may substitute cilantro or Italian parsley), chopped

1.  In a Dutch oven, heat extra virgin olive oil.  Sauté onions, garlic and chili.

2. Add kohlrobi and cook until wilted.

3. Add the soy sauce, sesame oil, and ginger.  Add chicken stock and simmer for about ten minutes.

4. Add salt and freshly ground black pepper to taste.  Serve garnished with chopped coriander, cilantro or parsley.

Serves approx 4

Kale Soup

1 - 2 tablespoons extra virgin olive oil

¾ cup cooking onion, chopped

3 – 4 cloves garlic, minced

1 bunch kale, stems removed and leaves chopped

8 cups chicken stock (see our Chicken Stock recipe)

2 cups tomatoes, peeled, seeded and chopped

6 medium potatoes, peeled and cubed

4 cups dried cannellini beans, rinsed before cooking (can substitute great northern or navy beans)

1 tablespoon Italian seasoning

5 tablespoons fresh parsley, chopped

salt and freshly ground pepper to taste

1.  In a Dutch oven, heat extra virgin olive oil and sauté onion and garlic. Stir in kale until wilted. Stir in chicken stock, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer until potatoes are soft.

2. Salt and pepper to taste.

Serves approx 8