Slice off all leaves, and reserve for another recipe like braised greens. It came out great! Pour in the broth, cover and simmer over medium heat for 10-15 minutes. Green is the key! Keep warm on the stove while you prepare the greens. In the summer chunky kohlrabi soup was a staple in our house. You might be able to find kohlrabi at your local farmers markets. Kohlrabi is a vegetable very often used in Central and Eastern Europe, both cooked and eaten raw in a salad. The plant is generally grown for the bulbs, but the young greens are also flavorful. First prepare your kohlrabi. 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. Add rosemary and garlic; cook and stir 1 minute or until fragrant. Add kohlrabi; cook and stir another 2 minutes. Yield: 4-6 servings. 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. My mum made it as often as she did beet greens soup or cold beet soup (2 other typical Polish summer soups). GERMAN KOHLRABI SOUP RECIPE. Simmer for eight minutes. Taste test and adjust seasonings as needed. Enjoy unlimited articles at one of our lowest prices ever. Bring to boiling; reduce heat. 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. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. The inside is softer and white. 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. Reduce heat and simmer for 25 minutes. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. 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. 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. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! In a large deep pan, melt the butter. The fresh herbs and touch of nutmeg warm it up, making it a very comforting bowl of soup. If you can’t find turnip greens, you can use kohlrabi or even beet greens. The next time you see Kohlrabi in the market, I hope you grab a few and try this lovely Coconut Kohlrabi Lemon Soup. Add a generous splash of heavy cream, and cook for a few seconds to reduce. 4 slices bacon 1 cup chopped onions fresh ground pepper Pinch nutmeg 1-2 cloves… {{featured_button_text}} These vibrant microgreens with its purple-rose stem and dark green leaves are nothing but a luscious nutrition bomb to your next dish. However, growing kohlrabi greens for harvest will reduce the size of the bulb. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. The kohlrabi soup from Bremen is a wonderful German soup and is very easy to make. Kohlrabi is protected by a thick skin, which is either purple or pale green. (Use caution when blending hot liquids.) Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? Peel kohlrabi, sweet potatoes and onions and cut everything into small pieces. Stir in potatoes, kohlrabi, broth, the water, and bay leaf. Simmer, covered,15 to 20 minutes or until potatoes and kohlrabi are fork-tender. Cook and stir onion in melted butter until soft, about 10 minutes. Taste for seasoning and add more salt, pepper or lemon juice if needed. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. What Are Kohlrabi Microgreens? Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Cool slightly. 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) https://realfoodforager.com/recipe-kohlrabi-soup-paleo-gaps-aip Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. I made some modifications, and I used both the bulbs and the greens in this recipe. Rinse the kohlrabi and apples and set the tender green kohlrabi aside. Polish people like to add it into salads or soups. Many people would normally discard the greens from such vegetables, or at most they might make stock out of them. Thinly slice a couple of mushrooms, fry them in the butter till golden, remove with a slotted spoon and keep aside. In the same pan you cooked the onion and leeks, heat 1 tablespoon olive oil and add the sliced greens. 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. 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. Stir in kohlrabi leaves, and cook until wilted. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Bring to a boil. You may need to add the soup in batches. Discard the bay leaf and let the soup cool slightly. The soup has a mild cabbage flavor with a bit of tartness from the lemon. It is prepared with its leaves and served with a light soup and eaten with rice. Great soup for one of these cold evenings. Kohlrabi leaves together with the tubers into a creamy-fine soup. The coconut milk balances everything together perfectly. Melt the butter in a saucepan, add kohlrabi, sweet potatoes, onions and chile pepper and sauté briefly. Remove from pot and set aside. Peel the kohlrabi and apples and core apples. 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. Arrange the kohlrabi in a single layer and roast in the oven, for 30 minutes or till the soup base is ready. The Kohlrabi, also known as the German turnip, is as tasty as it looks! Enjoy! All parts of the kohlrabi can be eaten, both raw and cooked. 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. 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 has long leafy greens that shoot out from the top. Transfer the soup to a blender in batches and puree each batch until smooth. Cut both into small cubes and sauté in butter about 5-7 minutes. Add the diced kohlrabi and cook until soft. 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. Add kohlrabi and … A member of the cabbage family, kohlrabi is a cool season vegetable that has little tolerance for freezing temperatures. The leaves look pretty cook, they’re fairly thick and have purple veins all through them. 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 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. 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. Pour in stock and cream, bring to a boil, reduce heat, cover and simmer 15-20 minutes. Cook kohlrabi and onion in butter over medium-high heat until almost tender. It is one of the most commonly cooked vegetables, along with collard greens (haakh). 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