This humble (yet quite unusual-looking) vegetable is a member of the cabbage family, and its edible, bulbous stem has a mild, sweet taste when cooked. I sampled this at the farmers market the other day and it was met with oohs and ahhs! I'll be serving it as our first course on Thanksgiving.
Cream of Kohlrabi Soup
8 servings
3 tablespoons butter
1 medium white onion, chopped
3 cups water
2 vegetable bouillon cubes
4–6 small kohlrabies (about 3 cups),
peeled and cubed
1 pound potatoes, unpeeled and cubed
1 cup half-and-half
1½ teaspoons salt
Freshly ground black pepper, to taste
- In a large pot over moderate heat, melt the butter and sauté the onion until tender. Add water and vegetable cubes. Bring mixture to a boil and stir until cubes have dissolved. Add kohlrabies and potatoes (the water won’t cover the vegetables), reduce heat to simmer and cook for about 20–30 minutes or until vegetables are tender. Allow soup to cool slightly.
- Purée soup in batches; as you purée, transfer batches to a large bowl. In the last batch to be puréed, add half-and-half and salt and pepper to taste. Transfer all puréed soup back into the original large pot and stir until well blended. Simmer until heated through. Serve immediately.
