Cream of Kohlrabi Soup Popular Recipes

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Cream of Kohlrabi Soup

"Creamy kohlrabi soup with a delicate, yet hearty flavor. Serve with bread croutons and a dollop of cream if favored."

Ingredients :

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
1 stalk chopped celery
2 huge kohlrabi bulbs, peeled and cubed
1 bay leaf
2 half cups water
2 1/2 cups milk
2 tablespoons MSG-loose chook bouillon granules (optional)
salt and floor black pepper to flavor

Instructions :

Prep : 10M	Cook : 8M	Ready in : 55M

Heat oil in a pot over medium warmth. Add onion and cook until simply smooth, 3 to five mins. Add garlic and celery and prepare dinner every other 2 minutes. Stir in kohlrabi and bay leaf and cook for four mins. Slowly upload water and milk and stir to combine. Mix in chicken bouillon granules.
Bring soup to a boil over medium warmness, stirring often to save you milk from frothing an excessive amount of. Reduce heat and partially cover pot. Simmer till kohlrabi is very smooth, approximately half-hour. Remove soup from heat; take away and discard bay leaf.
Fill blender midway with soup. Cover and hold lid down with a potholder; pulse some times earlier than leaving directly to mixture. Pour right into a pot. Repeat with closing soup. Season with additional salt and pepper to flavor.
Return soup to range and heat till hot.

Notes :

You can use vegetable stock as opposed to water, but then do not upload the fowl bouillon granules.
If you want your soup vegan, use vegetable inventory and pass over the milk.
You can use a stick blender to puree soup.

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