Bring to boiling; reduce heat. This German kohlrabi soup is the kind of creamy soup or cream of “something” soup I make very often. Peel kohlrabi, sweet potatoes and onions and cut everything into small pieces. Kohlrabi belongs to the cabbage family and as a full-grown vegetable, it’s recognized by its […] Taste test and adjust seasonings as needed. Bring to a boil. Polish fruit and vegetable markets are flooded with kohlrabi (kalarepa in Polish) during summer months. Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? I started making this really easy and quick soup a couple of weeks ago after a trip to the market yielded a great number of vegetables with wonderful greens – carrots, radishes, and kohlrabi to name but a few. Stir in potatoes, kohlrabi, broth, the water, and bay leaf. It is prepared with its leaves and served with a light soup and eaten with rice. Pour in the broth, cover and simmer over medium heat for 10-15 minutes. You might be able to find kohlrabi at your local farmers markets. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Kohlrabi is protected by a thick skin, which is either purple or pale green. In the same pan you cooked the onion and leeks, heat 1 tablespoon olive oil and add the sliced greens. Yield: 4-6 servings. Kohlrabi Soup 2 tablespoons olive oil 6 medium kohlrabi bulbs (about 3 pounds), peeled and diced 2 tablespoons flour pinch of paprika 4 cups chicken stock 1 cup heavy cream 1/4 cup sour cream 2 tablespoons finely chopped parsley Warm oil in a medium saucepan over medium heat. My mum made it as often as she did beet greens soup or cold beet soup (2 other typical Polish summer soups). The soup has a mild cabbage flavor with a bit of tartness from the lemon. One sees the pale green (drying leaves turning ashy blue) kohlrabi but occasionally the eyes light up seeing the pure purple kohlrabi which too are exquisitely eye catching. What Are Kohlrabi Microgreens? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. Find kohlrabi recipes at www.riverford.co.uk/recipes.See featured recipes below.A crisp, juicy vegetable with a mild, slightly sweet radish-like flavour. Kohlrabi is always a good choice of vegetable for a soup and potatoes are often part of the equation as they add a lot of creaminess without the need of lots of cream. Peel the kohlrabi and apples and core apples. Melt butter in a large stockpot over medium-low heat. https://realfoodforager.com/recipe-kohlrabi-soup-paleo-gaps-aip The fresh herbs and touch of nutmeg warm it up, making it a very comforting bowl of soup. GERMAN KOHLRABI SOUP RECIPE. The plant is generally grown for the bulbs, but the young greens are also flavorful. Great soup for one of these cold evenings. The leaves look pretty cook, they’re fairly thick and have purple veins all through them. In a large deep pan, melt the butter. 4 slices bacon 1 cup chopped onions fresh ground pepper Pinch nutmeg 1-2 cloves… It has long leafy greens that shoot out from the top. You may need to add the soup in batches. In the summer chunky kohlrabi soup was a staple in our house. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Arrange the kohlrabi in a single layer and roast in the oven, for 30 minutes or till the soup base is ready. It is one of the most commonly cooked vegetables, along with collard greens (haakh). Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Cook and stir onion in melted butter until soft, about 10 minutes. Thinly slice a couple of mushrooms, fry them in the butter till golden, remove with a slotted spoon and keep aside. However, growing kohlrabi greens for harvest will reduce the size of the bulb. Reduce heat and simmer for 25 minutes. In my goodbye-summer-soup, I combined steamed broccoli and turnip greens with coconut milk to add creaminess and a bit of sweetness, and with spicy roasted chickpeas for a protein kick. These vibrant microgreens with its purple-rose stem and dark green leaves are nothing but a luscious nutrition bomb to your next dish. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. The Kohlrabi, also known as the German turnip, is as tasty as it looks! Using a sharp paring knife, slice off the top and bottom, and then going around the outside of the bulb, thinly slice off the rest of the outer green or purple peel. We found it at Sprouts and Wholefoods Kohlrabi is also called German turnip or turnip cabbage. Once heated, add onion and saute for 5 – 7 minutes or until softened. Melt the butter in a saucepan, add kohlrabi, sweet potatoes, onions and chile pepper and sauté briefly. Kohlrabi Soup; Sauteed Kohlrabi Greens; Parmesan Cilantro Corn; Chocolate Chip Zucchini Muffins; CSA Share Contents: Week of 7/14; Swiss Chard Rolls; Corn Dip June (9) May (11) April (8) March (2) February (1) January (5) 2015 (125) November (2) It is a tasty soup made of green summer kohlrabi, grated and served with sour cream and a little lemon juice, as in Hungarian cuisine. Transfer the soup to a blender in batches and puree each batch until smooth. Kohlrabi is a vegetable very often used in Central and Eastern Europe, both cooked and eaten raw in a salad. First prepare your kohlrabi. Deglaze with the white wine and cook until reduced by half. 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