For the kohlrabi and leek soup, first wash the leek and cut into fine rings. Melt butter in a large stockpot over medium-low heat. Reduce heat and simmer for 25 minutes. 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups) 4 cups vegetable broth 1 bay leaf 1/4 cup chopped parley drizzle of extra virgin olive oil to finish Preparation 1. Lastly, for my version of a chunky leek and potato soup, a base of browned leeks adds both sweetness and depth. Green Minestrone with Kohlrabi, Olives, and Spinach Pesto The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. Jump to Recipe Print Recipe. Check out her cookbook here. Add the sour cream and puree with the hand blender. Add the potatoes, kohlrabi, salt, and black pepper. Makes about a 5 quart pot. Heat the olive in a large pot over medium heat. Put a few rings aside for the garnish. Pour vegetable broth and milk over the … Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring the soup with kohlrabi, leek, lemon zest and nutmeg to a boil and simmer covered for 10 minutes. Reduce heat and simmer for 25 minutes. 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. Grate and mix raw into a yogurt based dip. Add the kohlrabi and broth. Add the cream cheese to the … Wash the chives and cut into rolls. In a saucepan, melt the butter and cook and stir the kohlrabi. 3 pounds kohlrabi (6-7 medium), peeled and cut into 1/8-inch slices Return to the pan and keep on low heat until ready to serve. Kohlrabi & Leek Soup is hitting the spot on this rainy evening at Tumbleweed Farm. Put a few rings aside for the garnish. Return to the pan and keep on low heat until ready to serve. Bring mixture to a boil; … The soup originally called for boned-in chicken to be cooked in the broth, but I wasn’t feeling it. Add the crushed red pepper flakes, thyme, leeks … Blend the soup and season with salt, pepper and nutmeg to taste. Peel and chop the kohlrabi. A glass of red wine to round out a lazy afternoon spent away from farm chores and hanging in the kitchen … 5 medium sized kohlrabi peeled and diced With immersion blender, purée soup until smooth. Storing Refrigerator. 12 min., or until well browned. And have wilted. You may need to add the soup in batches. 3/4 cup chopped leeks. Stand the rest of the leek upright on a cutting board, holding the root end, insert the knife into the leek (keeping the root end intact) and slice vertically downwards. Add the leeks and continue to sauté until the leeks turn bright green. Let roast for approx. 3/4 cup chopped onion. 1. Freezer. Add the sour cream and puree with the hand blender. Kolhrabi soup ingredients. Recipe Ingredients. Add broth and simmer for about 15 minutes on low heat. This delicious kohlrabi and leek soup is a great starter. It’s my absolute favourite time of the year again. Stir in potatoes, … In a 6- to 8-qt Instant Pot set to the sauté function, heat the oil on medium. Makes 6 servings. *A tip for washing and chopping a leek: cut off the dark green parts, wash well, and reserve for making stock later. Thanks to Dishing Up the Dirt for this amazing recipe. Replace the chicken stock with vegetable stock. Kohlrabi and Leek Soup. Add the crushed red pepper flakes, thyme, leeks and onion. 1 small onion diced. Taste test and adjust seasonings as needed. You may need to add the soup in batches. For the kohlrabi and leek soup, first wash the leek and cut into fine rings. And it works wonderfully well puréed into a smooth, cozy soup. Plus I had a sweet potato ready to go rotten, so I added that instead. Shred and use raw in slaw recipes. The perfect excuse to not leave the house for 30 days, and maybe longer if nobody notices I’m gone. To serve, stir in some crème fraîche to taste and sprinkle with some chopped chives to serve. 6 bulbs kohlrabi, purple or green, stems removed and skin peeled with a vegetable peeler. Cook and stir onion in melted butter until soft, about 10 minutes. About 5 minutes. Wholesome and delicious, this soup is enough for a main course when served hot with a salad and lots of good bread. To make this leek and potato soup vegetarian, skip the bacon and increase the butter to 4 tablespoons. How to make perfect Kohlrabi Leek Soup Kako napraviti perfektnu Supu od Kelerabe i Praziluka Cook with chef Boy An Seal and set to high pressure. Tag your photos with #freshharvestga on Instagram. Heat the olive in a large pot over medium heat. If you have leftovers, allow the soup to come to room temperature and then store in an airtight container in the refrigerator for 3-4 days. Peel and chop the kohlrabi. In a large soup pot, add the coconut oil and sauté the onions with the turmeric until golden and soft. Dice and throw them all into the pot with some more butter. Label with the contents and date. These leek and kohlrabi fritters are paired with a sumac yogurt sauce. Peel and chop onion and add to the pot with a generous glug of olive oil. Mix them well until the onion/leek mixture and then add the boiling water, and the bouillon cube (or powder). This simple soup cooking recipes also delicious served cold, as a late summer treat, garnished with lots of thinly sliced green onions. Tip Add rosemary and garlic; cook and stir 1 minute or until fragrant. Then spoon the filling into an 8×8 foil pan. 2 leek stalks washed and diced . 4 tablespoons butter. black pepper, to taste. Cook 3–4 min., until the vegetables soften, stirring occasionally. 2 tablespoons butter Let quick release. To make it easier for cooks like me, I've put together this recipe index. Let us know if you make this recipe! Puree soaked white navy beans with vegetable broth Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. I also omitted the bacon because I was afraid it would overpower the kohlrabi. Kohlrabi; preparation. I also thickened this soup … Place a large soup pot over medium heat. How to freeze ham and leek pie filling. Adjust measurements and ingredients as necessary. I thought why not make a simple soup with it and add some chestnuts to garnish the soup with.  Taste test and adjust seasonings as needed. Season with salt and pepper, stir in the leek rings and chives. Add the … Add the stock and bring to the boil. Enjoy with crusty bread and a glass of red wine. Here is the recipe I hope you enjoy it! The recipe goes well with a festive menu. Cook, stirring often, until the onions begin to soften and become fragrant. If you can’t find it, try regular turnips, radishes or rutabaga. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. Bring to a boil. Reduce the heat to low and simmer for 15 minutes. Kohlrabi Recipes I don't know about you and how you cook, but I frequently look at the contents of my refrigerator, my freezers, or my pantry, see what fresh or frozen produce needs to be used up is available, and then go searching for a recipe using that item. I just jumped into September Whole30. When broiled, kohlrabi browns at the edges, getting even sweeter. Another Hungarian dish is stuffed kohlrabi—ground or leftover pork and beef are combined with egg and sour cream and stuffed into a hollowed-out kohlrabi. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Add the crushed red pepper flakes, thyme, leeks and onion. chilli oil (recipe below), to serve. A popular dish in that country is Hungarian creamy kohlrabi soup, in which the vegetable is puréed until smooth. Transfer kohlrabi to a baking sheet and toss with half the olive oil, salt, and pepper. Add kohlrabi; cook and stir another 2 minutes. To prepare kohlrabi, you break off all the stems until all you have left is a sad, green bulb. Heat the olive in a large pot over medium heat. Along with Germans, Hungarians adore kohlrabi. Cook 18 min. Kohlrabi and Leek Soup . Watch this pot and stir it often to prevent boil-over). Add enough of the oil to coat the bottom, then add the turkey sausage to the pot and cook for 6 to 8 minutes, breaking up clumps as needed. kohlrabi whole plants) 1 tsp salt. To freeze the unbaked pie filling, follow steps 1-4 in the directions below. Bring the soup with kohlrabi, leek, lemon zest and nutmeg to a boil and simmer covered for 10 minutes. © 2020 Fresh Harvest GA. All rights reserved, Garlic Parmesan Roasted Potato Salad with Fried Eggs, 1 cup chopped leeks, white and light green parts only, 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup), 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups), drizzle of extra virgin olive oil to finish. Place a medium saucepan on a medium high heat. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Besides pureeing into soup, here are more ways to eat kohlrabi: Cut into sticks and serve raw with olive oil or ranch dressing. 2 medium kohlrabi (450g / 1lb) 2 cups stock or water. Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Bring to a boil. Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Peel and chop kohlrabi into 2-cm/0.5-in cubes. Kohlrabi is a great vegetable in the brassica family that lend itself to multiple applications. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time. Heat oil in a saucepan and saute all prepared vegetables for 1-2 minutes. Cover with a layer of plastic wrap and then a layer of foil. Partnering with local, organic farmers to deliver fresh produce, meat, dairy and more throughout Greater Atlanta. Shave or cut thinly and toss into salads. Kohlrabi and Leek Soup. The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. Add the leek and garlic. The pie filling can be frozen for up to 3 months. Wash the chives and cut into rolls. Peel the carrots and kohlrabi (unless they’re organic – you can eat the outside of the carrots and kohlrabi if you want). 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