Stir in potatoes, kohlrabi, broth, the water, and bay leaf. It is prepared with its leaves and served with a light soup and eaten with rice. Kohlrabi is protected by a thick skin, which is either purple or pale green. Kohlrabi Soup 2 tablespoons olive oil 6 medium kohlrabi bulbs (about 3 pounds), peeled and diced 2 tablespoons flour pinch of paprika 4 cups chicken stock 1 cup heavy cream 1/4 cup sour cream 2 tablespoons finely chopped parsley Warm oil in a medium saucepan over medium heat. Stir in kohlrabi leaves, and cook until wilted. The root makes fries, mash, pie, etc., while the kohlrabi greens and stems can be sautéed, added to soups, or used the same way you’d use turnip greens or kale. The word kohlrabi is German for “cabbage turnip” ( kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Add the diced kohlrabi and cook until soft. Add kohlrabi and … The leaves look pretty cook, they’re fairly thick and have purple veins all through them. Simmer, covered,15 to 20 minutes or until potatoes and kohlrabi are fork-tender. In the summer chunky kohlrabi soup was a staple in our house. Great soup for one of these cold evenings. The fresh herbs and touch of nutmeg warm it up, making it a very comforting bowl of soup. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Kohlrabi Soup; Sauteed Kohlrabi Greens; Parmesan Cilantro Corn; Chocolate Chip Zucchini Muffins; CSA Share Contents: Week of 7/14; Swiss Chard Rolls; Corn Dip June (9) May (11) April (8) March (2) February (1) January (5) 2015 (125) November (2) The Kohlrabi, also known as the German turnip, is as tasty as it looks! Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Pour in the broth, cover and simmer over medium heat for 10-15 minutes. Remove from pot and set aside. The kohlrabi soup from Bremen is a wonderful German soup and is very easy to make. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Kohlrabi is a vegetable very often used in Central and Eastern Europe, both cooked and eaten raw in a salad. Slice off all leaves, and reserve for another recipe like braised greens. Enjoy unlimited articles at one of our lowest prices ever. Place a large pot over medium heat and add oil. We found it at Sprouts and Wholefoods Kohlrabi is also called German turnip or turnip cabbage. A member of the cabbage family, kohlrabi is a cool season vegetable that has little tolerance for freezing temperatures. Kohlrabi leaves together with the tubers into a creamy-fine soup. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. {{featured_button_text}} In the same pan you cooked the onion and leeks, heat 1 tablespoon olive oil and add the sliced greens. First prepare your kohlrabi. In a large deep pan, melt the butter. However, growing kohlrabi greens for harvest will reduce the size of the bulb. Kohlrabi is always a good choice of vegetable for a soup and potatoes are often part of the equation as they add a lot of creaminess without the need of lots of cream. Keep warm on the stove while you prepare the greens. It is a tasty soup made of green summer kohlrabi, grated and served with sour cream and a little lemon juice, as in Hungarian cuisine. Cool slightly. Green is the key! Add kohlrabi; cook and stir another 2 minutes. Deglaze with the white wine and cook until reduced by half. Bring to a boil. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. One sees the pale green (drying leaves turning ashy blue) kohlrabi but occasionally the eyes light up seeing the pure purple kohlrabi which too are exquisitely eye catching. It is one of the most commonly cooked vegetables, along with collard greens (haakh). Add a generous splash of heavy cream, and cook for a few seconds to reduce. Transfer the soup to a blender in batches and puree each batch until smooth. Bring to boiling; reduce heat. Melt the butter in a saucepan, add kohlrabi, sweet potatoes, onions and chile pepper and sauté briefly. Cut both into small cubes and sauté in butter about 5-7 minutes. For four servings, you need the following ingredients: Kohlrabi leaves from 5-6 tubers, Three kohlrabies, Two onions, 1 L vegetable broth, 200 ml coconut milk, Four tablespoons of rapeseed oil, Lemon juice, Salt and pepper It came out great! Once heated, add onion and saute for 5 – 7 minutes or until softened. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Rinse the kohlrabi and apples and set the tender green kohlrabi aside. Simmer for eight minutes. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. (Use caution when blending hot liquids.) Polish fruit and vegetable markets are flooded with kohlrabi (kalarepa in Polish) during summer months. I made some modifications, and I used both the bulbs and the greens in this recipe. Enjoy! Discard the bay leaf and let the soup cool slightly. The coconut milk balances everything together perfectly. You might be able to find kohlrabi at your local farmers markets. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. The soup has a mild cabbage flavor with a bit of tartness from the lemon. https://realfoodforager.com/recipe-kohlrabi-soup-paleo-gaps-aip Return the soup to its pot and stir in the cheeses, lemon juice and crème fraiche. Cook and stir onion in melted butter until soft, about 10 minutes. Peel kohlrabi, sweet potatoes and onions and cut everything into small pieces. 4 slices bacon 1 cup chopped onions fresh ground pepper Pinch nutmeg 1-2 cloves… Pour in stock and cream, bring to a boil, reduce heat, cover and simmer 15-20 minutes. What Are Kohlrabi Microgreens? It has long leafy greens that shoot out from the top. In my goodbye-summer-soup, I combined steamed broccoli and turnip greens with coconut milk to add creaminess and a bit of sweetness, and with spicy roasted chickpeas for a protein kick. Taste test and adjust seasonings as needed. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. GERMAN KOHLRABI SOUP RECIPE. Using a sharp paring knife, slice off the top and bottom, and then going around the outside of the bulb, thinly slice off the rest of the outer green or purple peel. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. All parts of the kohlrabi can be eaten, both raw and cooked. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. This German kohlrabi soup is the kind of creamy soup or cream of “something” soup I make very often. My mum made it as often as she did beet greens soup or cold beet soup (2 other typical Polish summer soups). Yield: 4-6 servings. Arrange the kohlrabi in a single layer and roast in the oven, for 30 minutes or till the soup base is ready. Reduce heat and simmer for 25 minutes. Thinly slice a couple of mushrooms, fry them in the butter till golden, remove with a slotted spoon and keep aside. Taste for seasoning and add more salt, pepper or lemon juice if needed. While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. The inside is softer and white. I started making this really easy and quick soup a couple of weeks ago after a trip to the market yielded a great number of vegetables with wonderful greens – carrots, radishes, and kohlrabi to name but a few. Polish people like to add it into salads or soups. Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? Kohlrabi belongs to the cabbage family and as a full-grown vegetable, it’s recognized by its […] Find kohlrabi recipes at www.riverford.co.uk/recipes.See featured recipes below.A crisp, juicy vegetable with a mild, slightly sweet radish-like flavour. If you can’t find turnip greens, you can use kohlrabi or even beet greens. Many people would normally discard the greens from such vegetables, or at most they might make stock out of them. These vibrant microgreens with its purple-rose stem and dark green leaves are nothing but a luscious nutrition bomb to your next dish. The plant is generally grown for the bulbs, but the young greens are also flavorful. Peel the kohlrabi and apples and core apples. Melt butter in a large stockpot over medium-low heat. You may need to add the soup in batches. Add rosemary and garlic; cook and stir 1 minute or until fragrant. 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