Saturday, April 15, 2017

Carrot and Kohlrabi Surprise Soup

It's time for Soup Saturday Swappers again and this month we're featuring Root Vegetables in a soup.

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.

 The lovely gelatinous pork stock, notice, very little fat in it.
Kohlrabi
 Sweating the onions,
 Caramelizing the carrots a little, this adds such a lovely note to the soup
 All the veggies, simmering away
 You gotta dip some bread, this is a rye bread I made this past week. 
 What can I say, I love to dip bread into soup. 



yield: 3 servingsprint recipe

Carrot and Kohlrabi Soup

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This light and tasty soup is perfect as a sipping soup for a nice light lunch or dinner or snack.

INGREDIENTS:

  • 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)

INSTRUCTIONS:

  1. Heat soup stock to almost boiling. 
  2. 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. 
  3.  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. 
  4. 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. 
  5. 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.
  6. **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.  
Created using The Recipes Generator

 This month the theme was Root Vegetables and it is hosted by Wendy of  A Day in the Life on the Farm.
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.  
An InLinkz Link-up
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

16 comments:

  1. I love kohlrabi... thanks for this recipe.

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    Replies
    1. It is an under-appreciated veggie, and did very nicely in this soup.

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  2. You've definitely got a party going on in there! Love your gorgeous pork stock too.

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    Replies
    1. Yup, there was a party going on there. I love making stock and this one was really good. It added a special richness to the soup.

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  3. I have always though that kohlrabi was a bit strong for me...I am thinking I should give it another try...

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    Replies
    1. I've never thought of it as strong, I use it quite a bit, raw and cooked. It played very nicely in this soup as well.

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  4. Yummmmm... that looks so creamy and delicious!!

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    Replies
    1. Thanks, it was really good. The goat cheese took it over the top though.

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  5. This really sounds good, Sid. I adore floating sherry on soups...what a perfect addition!

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    Replies
    1. Thanks. I have to give credit to a friend for turning me onto adding sherry to soups, it was the perfect finishing touch.

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  6. You don't see many recipes for Kohlrabi. So I cannot wait to give this a try. Especially as we are heading into winter here in Australia.

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    Replies
    1. You don't do you? This would be a great soup for winter. Hope you enjoy it.

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  7. Um hello...it sounded amazing before the goat cheese and cream...and even better after. Delicious!

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    Replies
    1. The goat cheese and cream were perfect with it. And the sherry addition, blew it out of the water.

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  8. We will love your awesome soup! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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