Creamy Kohlrabi Soup

Name: Creamy Kohlrabi Soup
Yield: Serves 4 to 6
Ingredients: 4 tablespoons, unsalted butter; 1 , onion, chopped; , Salt; 4 pounds, kohlrabi with their leaves, kohlrabi trimmed, peeled, and cut into ½-inch pieces (6 cups), leaves stemmed and cut into 1-inch pieces (2 cups); 2 cups, water, plus extra as needed; 1 cup, whole milk; 1½ teaspoons, dry mustard; ⅓ cup salted dry-roasted, macadamia nuts, chopped coarse; 1 tablespoon, minced fresh chives

2 comments

Here's a simple, deeply satisfying soup that utilizes nearly every part of the vegetable—root to leaf, so to speak.

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

SERVES4 to 6

TIME1 hour

WHY THIS RECIPE WORKS

Similar to cauliflower, kohlrabi is particularly low in overall fiber, so it tends to blend up perfectly into smooth soups and purees. Here we wanted to highlight the delicate flavor of this brassica in a creamy, velvety soup. We started by...

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