Tags: carrots, parsnips, roots, vegetable gardening
We are very fortunate to have a very generous neighbor with a very productive garden. This season, she has bestowed upon us kale, spinach, sorrel, lettuce and, most recently, kohlrabi. After this week’s rain, and today’s cloudy sky and cool temperatures, now seemed like a good time for a pureed soup. In addition to being warming, pureed soups are great for a light meal, especially after a few days of dining out or heavy meals.
While vegetable stock would be a fine replacement to make this soup vegetarian, I find that chicken stock adds a nice layer of savory flavor to counter the kohlrabi’s deep mellow sweetness. Carrots add color and parsnips keep things honest.
Kohlrabi Root Vegetable Soup – serves 4
2 T butter
2 kohlrabi, peeled and diced
3 parsnips, peeled and diced
3 carrots, peeled and diced
4 C chicken stock
1/3 C heavy cream
salt to taste
Add chicken stock. Bring to a boil, lower heat and simmer for 5 – 7 minutes until vegetables are fork-tender.
Remove from heat and, working in batches, puree the soup in a blender or food processor until smooth.
Return the soup to the stockpot. Bring to a light simmer and stir in cream.
Remove from heat and serve.
Mary Z. is the founder of YankeeCook.com, where she shares her recipes, eco-smart kitchen tips and frugal Yankee ingenuity. She can be reached at info at yankeecook dot com.