Caramelized Kohlrabi Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
- ¼cup extra-virgin olive oil, more as needed
- 1¾teaspoons kosher salt, more to taste
- ½teaspoon black pepper
- 1large white onion, peeled and diced
- 3garlic cloves, minced
- 2cups vegetable or chicken stock (or use water)
- 1bay leaf
- 1small lemon, preferably a Meyer lemon
- Grated Parmigiano-Reggiano, as needed
- Smoky chile powder, as needed
Preparation
- Step 1
Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
- Step 2
Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
- Step 3
Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
- Step 4
Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
- Step 5
Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.
Private Notes
Comments
I'm guessing, given the 3 lbs of kohlrabi, that the 3 c. of water are in addition to the 2 cups of stock, for a total of 5 c. of liquid--stock AND water or just water. Those 3 cups of water in step 3 didn't make it into the ingredients list.
Absolutely superb. I used a mixture of kohlrabi and scarlet turnips. Since I had kohlrabi greens, I sauteed them with some garlic and chile in olive oil while the soup was simmering and topped/stirred them into each serving of soup. A dusting of ground chipotle chile gave it a wonderfully aromatic and flavorful finish as did the lemon, which brightened it up.
Made this tonight, and it turned out delicious. Don't have a broiler, so roasted at 550 til a little brown, and that worked well, but took quite a while. Also, peeling the kohlrabi took forever, I would recommend using a knife rather than a peeler to the uninitiated. Finally, used celeriac in addition to kohlrabi, and it worked beautifully. Thank you for this great addition to my winter repertoire!
Love this! So easy, so tasty - with or without lemon.
Made this today for the second time and I’d forgotten how delicious this soup is! Our CSA gave us a bounty of kohlrabi and this recipe is the perfect use for it. Followed the recipe except used all chicken stock and one cup of water. The lemon is an absolute must… makes the flavor so bright. Cannot recommend this recipe more highly!
Delicious soup! I used three bay leaves and a whole head of garlic, and it took me a LOT longer than the recipe suggests to caramelize the kohlrabi. It turned out SO well.