When in season I make this soup as it is so smooth and creamy and has such a unique flavour - most people describe kohlrabi as like the stalks of broccoli. It is easy to peel and handle and I like to serve this as a starter for any meal but especially if I have a Hungarian theme and follow it with goulash etc.
Pictured: Hungarian Creamy Kohlrabi Soup (Karalábé Leves)2 tbsp butter or light olive oil
1 medium onion, chopped
2 medium purple kohlrabi bulbs (max 500g each), peeled and chopped
1 medium potato, peeled and chopped
2 ½ cups vegetable stock
2 ½ cups milk
1 bay leaf
Salt and pepper
Begin this soup as you would for the base of any smooth soup, prepare all the ingredients - chop and measure it all out and have your stock pot ready.
Warm the pan to medium and add the butter/oil and onion and once sizzling turn it to low and put the lid on and sweat the onion a few minutes til translucent and soft.
Add the kohlrabi and potato and cook a few minutes, then add all the rest of the ingredients – making sure the liquid only just covers the vegetables. Bring it to the boil then reduce heat and simmer 25 minutes until the vegetables are tender.
Let cool a while, remove the bay leaf and blend with an immersion blender til smooth. If using a normal blender, or the kohlrabi is especially fibrous, you may need to sieve the soup to get the velvet texture you are looking for.
Serve with some chopped chives and bread.
Serves 6