I purchased this under appreciated vegetable, a giant Kohlrabi (it's the size of a melon) at the Falls Church Farmers Market on Saturday. It is the main ingredient in this very simple yet delicious soup – a Bohemian recipe from my Grandma Alice.
Alice's Kohlrabi SoupStart to Finish: Approximately 30 minutes
Servings: 6-8
Ingredients:
1/2 a giant Kohlrabi or 4 medium size Kohlrabi, cubed into 1/2" pieces
4 Tbsp Butter (I generally use unsalted)
1 large Yellow Onion, finely chopped
3 medium size Yukon Gold Potatoes, peeled and cubed into 1/2" pieces
1 quart (or 1 carton) Low Sodium Chicken Broth
Salt and Pepper (white pepper if you have it but black is OK) to taste
Flat Leaf Parsley
1. Finely chop the onion and begin to saute it in the butter which you have melted in a large pot over very low heat.
2. Meanwhile, cut off the outside skin of the kohlrabi and dice it into 1/2" cubes. Add the kohlrabi to the onions in the pot with a few dashes of salt and saute them together for just a couple minutes. While they are sauteing, peel and dice the potatoes.
3. Add the entire quart of chicken broth and the potatoes to the pot. Bring the soup to a boil. Once it reaches a boil, turn the heat down very low to reduce the boil to a simmer.
4. Add a dash or two of salt and your desired amount of pepper (taste as you go) and cover the pot to let the soup simmer on low heat for 15-20 minutes or until the potatoes and kohlrabi are soft but not mushy.
5. Add more salt or pepper to your taste and about two handfuls of chopped flat leaf parsley. Stir the soup and let it cook for no more than another two minutes; ladle into bowls and serve.
