in Soup Recipes

Slightly spicy kohlrabi soup

updated

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Ingredients for 2 servings:

  • ½ shallot(s)
  • 2 tbsp rapeseed oil
  • white wine
  • 1 large kohlrabi
  • 500 ml vegetable stock
  • ½ bunch parsley, chopped
  • some sugar
  • some allspice d’Espelette
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely chop the shallot and sauté in rapeseed oil in a pan. Deglaze with a splash of wine, season with salt and pepper, and simmer for about 5 minutes. Meanwhile, peel and dice the kohlrabi. Add the kohlrabi cubes to the pan, top up with broth, and simmer for 20 minutes. Add all but a small amount of the chopped parsley. Purée everything with a hand blender. Carefully add the sugar and Espelette pimento, stir, wait, and adjust the seasoning if desired. Serve the soup in warmed bowls, sprinkled with the remaining chopped parsley, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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