Name: Cream of Kohlrabi Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 medium; Garlic, peeled and chopped - 3 cloves; Chopped celery - 1 stalk; Kohlrabi bulbs, peeled and cubed - 2 large; Bay leaf - 1; Water - 2 ½ cups; Milk - 2 ½ cups; MSG-free chicken bouillon granules (Optional) - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Kohlrabi Soup

1. Olive oil - 2 tablespoons

2. Onion, chopped - 1 medium

3. Garlic, peeled and chopped - 3 cloves

4. Chopped celery - 1 stalk

5. Kohlrabi bulbs, peeled and cubed - 2 large

6. Bay leaf - 1

7. Water - 2 ½ cups

8. Milk - 2 ½ cups

9. MSG-free chicken bouillon granules (Optional) - 2 tablespoons

10. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Cream of Kohlrabi Soup

1. Stage

Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.

2. Stage

Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.

3. Stage

Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste.

4. Stage

Return soup to stove and heat until hot.