CREAMY KOHLRABI SOUP
This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden; it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.
Provided by TiKiWaHiNe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
- Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 33.3 g, Cholesterol 27.5 mg, Fat 9.6 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 416.7 mg, Sugar 15 g
CREAM OF KOHLRABI SOUP
Creamy kohlrabi soup with a delicate, yet hearty flavor. Serve with bread croutons and a dollop of cream if desired.
Provided by Vanessa Gross Brooks
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.
- Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste.
- Return soup to stove and heat until hot.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 8.7 g, Cholesterol 6.1 mg, Fat 5 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 92.4 mg, Sugar 5.6 g
NITKO'S KOHLRABI CREAM SOUP
This soup was an experiment, it turned out excellent. My intention was to use kohlrabi differently (in Croatia we use it only for two meals: stew and another stew), so I tried to make a soup. This is how it goes:
Provided by nitko
Categories Vegetable
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter.
- When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire.
- When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
- Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.
Nutrition Facts : Calories 190.1, Fat 14.6, SaturatedFat 8.5, Cholesterol 44.9, Sodium 1038.9, Carbohydrate 13.6, Fiber 4.4, Sugar 3.8, Protein 3.3
MARKET BASKET SOUP
I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. -Kellie Foglio, Salem, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes., Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic exchanges
NITKO'S GARLIC CREAM SOUP
This soup is an experiment. I was not completely happy with garlic soup I usually make, so I have tried something else. It has certain Dalmatian flavor (olive oil and herbs) but using butter instead oil and without herbs it makes it real continental soup.
Provided by nitko
Categories Onions
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Finely mince onion. Put it into a pot with olive oil and sauté it until translucent. Add finely minced garlic and sauté for 2-3 minutes. Do not burn it.
- Add flour stir and remove form fire. Add vine and stir to make creamy liquid. Add chicken stock, stir and cook for 30 minutes. Add salt and pepper.
- After 30 minutes, take a stick mixer and blend soup to make it creamy.
- Add sour cream, marjoram and nutmeg, stir and add parsley leaves. Cook not more than 5 minutes. You can serve it with or without croutons, as you wish.
Nutrition Facts : Calories 259.1, Fat 14, SaturatedFat 6, Cholesterol 23, Sodium 1051.9, Carbohydrate 19.9, Fiber 1.4, Sugar 5.9, Protein 8.7
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