Pic from The Spruce Eats
From 2021 Week 1 Newsletter
I always had trouble figuring out what to do with Kohlrabi until my best friend (a former Lowlands CSA member) made me this dish and I fell in love! Try serving with toasted bread spread with oregano compound butter or plain butter with a bit of minced green garlic.
- Rae
2 tablespoons butter
1 medium onion (chopped)
1 pound kohlrabi bulbs (peeled and chopped)
2 1/2 cups stock (vegetable)
2 1/2 cups milk
1 bay leaf
Salt (to taste)
Freshly ground pepper (to taste)
Melt 2 tablespoons butter in a large pan with a lid. Add 1 medium chopped onion and cook gently until soft, about 10 minutes.
Add 1 pound kohlrabi bulbs, peeled and chopped, and cook 2 minutes.
Add 2 1/2 cups vegetable stock, 2 1/2 cups milk, and 1 bay leaf to the pan and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender, conventional blender or food processor, purée soup until smooth.
You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous.
Season to taste with salt and pepper.