Kohlrabi and Leek Soup
Wholesome and delicious, this soup is enough for a main course when
served hot with a salad and lots of good bread. This simple soup
cooking recipes also delicious
served cold, as a late summer treat, garnished with lots of thinly
sliced green onions.
Makes 6 servings
2 tablespoons butter
1 pound leeks, trimmed, white and light green parts only, thinly sliced
3 small kohlrabi, trimmed, peeled and cut into
1/4 inch dice
1 large Russet potato, peeled and cut into
1/4 inch dice
1 quart well-flavored chicken stock
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Melt the butter in a medium-size heavy kettle over medium heat. Add the
leeks and cook, stirring, until translucent and tender, 10 to 15
minutes. Stir in the kohlrabi and potato and cook, stirring, 3 to 4
minutes longer. Stir in the stock and thyme. Simmer over low heat until
the kohlrabi and potato are very tender, 20 to 25 minutes.
Remove about half of the vegetables and puree them in a food processor
or blender, adding a little of the stock if necessary. Return the puree
to the kettle and stir in the cream. Season with salt and pepper and
simmer over low hear for 10 minutes longer. Serve very hot.
Note:
If this simple soup recipes will be served cold, be sure to season well with salt and
pepper. Low temperatures tend to dull the flavor of salt, making it
necessary to season liberally.
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