Kohlrabi Soup

Ingredients

1/2 cup each finely chopped carrot, onion & celery

1 bay leaf

1/2 teaspoon thyme

1-2 tbsp butter

1 large kohlrabi, peeled and sliced

1 quart (4 cups) chicken or veggie stock

1 small lemon, preferably a Meyer lemon

Grated Parmigiano-Reggiano, as needed

Smoky chile powder, as needed

Optional use of the Kolhrabi Greens

To accompany the kohlrabi soup, roast the kohlrabi greens like kale chips. Just chop and wash them, dry them completely, give them a very light coating of olive oil and salt, and bake at 350 Fahrenheit until crispy.

Instructions

  1. Sweat the mirepoix (carrot, celery, onion) with some butter over very low heat in a covered pan approximately 15-20 minutes.
  2. About halfway through, add the thyme and the bayleaf. Check occasionally to make sure they are not browning, but softening.
  3. Add peeled, sliced kohlrabi, and then start adding in warmed chicken or veggie stock to cover the veggies (you might only need 2.5-3.5 cups, reserve some stock in case you want it thinner), and simmer.
  4. When the veggies are very soft, remove the bay leaf and purée the soup until very smooth using an immersion blender, in an upright blender or using a food mill.
  5. Zest the lemon into the pot, then halve it and squeeze in its juice
  6. Season the soup with salt and pepper.
  7. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.
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