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Simple Kohlrabi Vegetable and Leek Soup Cooking Recipes

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

  1. 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.
     

  2. 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.
     

  3. 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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