I'm not too sure if Kohlrabi counts as a root vegetable but I know carrots do. At any rate, I had some lovely gelatinous pork stock and the Kohlrabi along with the carrots and I put them together in this soup.
Due to the pork stock this is not vegetarian, but I think you could substitute a good hearty vegetable stock for the pork stock. And if you're wondering what the surprise in the soup was, it was the goat cheese. When I made the soup, I tasted it, and it was missing, something. So I searched the fridge, top to bottom, and when I saw the goat cheese sitting, waiting, somewhat patiently, I wondered how it would go in the soup.
SURPRISE!!!! It made itself to home, cuddled up to the kohlrabi and the carrot and they became BFF's.
I would have topped off the soup with some creme fraiche, but I ate it all last week, and this whipping cream was just sitting there and had nothing better to do, so I persuaded it to join the rest of the gang. And it was happy.
I love these square bowls, and couldn't make up my mind which one set off the soup better. So I used both.
I'm the one who does the dishes in this house, or at least loads the dishwasher so I get to use as many dishes as I want to.
Carrot and Kohlrabi Soup
- 5 cups Pork stock (can also use vegetable stock)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 Kohlrabi (peeled and chopped)
- 2 tablespoons EVOO, divided
- 3 oz. goat cheese
- 1 tablespoon Chives
- Fresh ground pepper
- 4 teaspoons Heavy Whipping cream (one per bowl
- 1 teaspoon Sherry per serving (optional)
- Heat soup stock to almost boiling.
- Peel and chop the onion and sweat it in a pan with 1 tablespoon EVOO until they just turn translucent. Add them to the stock.
- Then heat the remaining tablespoon EVOO over medium high heat and add the peeled chopped carrot and caramelize the carrot, just til it turns a nice golden brown. While the carrot is caramelizing, peel and chop the kohlrabi and add it to the simmering stock. As soon as the carrots have turned a little more brown or golden, add them to the soup and continue to cook for about 20 minutes or until the vegetables are cooked through and soft.
- Take off of the heat, and let sit for 5 minutes, then use an immersion blender to break up the vegetables and make a lovely smooth soup. As soon as it's all blended, add 3 oz of crumbled goat cheese, and blend again. Taste and correct the seasoning here. I like a nice grind of black pepper.
- Pour into bowls, garnish with a sprinkle of fresh chives and drizzle a teaspoon of whipping cream around the top. Serve with a nice crusty bread if desired.
- **FYI** A spoonful of sherry stirred into the soup just before garnishing it, takes this over the top. Could then be served as a starter, with a small cup for each person at a dinner party.
If you'd like to join us, head on over to Wendy's blog, leave her a comment and she'll tell you how to join in with us. #soupsaturdayswappers
Next month the theme is English Soups, and I think I've already got one in mind.
But for now, check out the other soups.
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