This Hungarian Creamy Kohlrabi Soup (Karalábé Leves) recipe is perfect for vegetarians but, because it contains dairy, would not be appropriate for vegans.
Kohlrabi, a popular Eastern European vegetable, tolerates frost well and can be stored a long time in a root cellar.
Kohlrabi is a cruciferous vegetable possessing myriad health benefits. The bulbs come in white and purple varieties. The white variety is more flavorful and tender when small, with a hint of radish and cucumber flavors. Purple Kohlrabi tends to have a slightly spicier flavor.
2 tablespoons unsalted butter
1 medium onion, chopped
1 pound kohlrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Melt 2 tablespoons butter in a large pan with a lid. Add 1 medium chopped onion and cook gently until soft, about 10 minutes.
Add 1 pound kohlrabi bulbs, peeled and chopped, and cook 2 minutes.
Add 2 1/2 cups vegetable stock, 2 1/2 cups milk, and 1 bay leaf to the pan and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender, conventional blender or food processor, purée soup until smooth.
You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous.
Season to taste with salt and pepper. Serve in heated bowls with a hearty bread of choice.