Cream of kohlrabi soup

Creamy kohlrabi soup – A healthy and comforting delight

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Welcome to the world of culinary refinement! Today, I present you with a wonderful recipe for creamy kohlrabi soup, a perfect choice for chilly days or moments when you want to indulge in a healthy and flavorful dish. Kohlrabi soup is not only a simple recipe but also an opportunity to explore delicate flavors and nutritional benefits.

Kohlrabi, an often-overlooked ingredient, is a vegetable rich in vitamins and minerals, with a crunchy texture and a subtle, sweet taste. Over time, this vegetable has been appreciated for its versatility and nutritional properties. The celery root and other vegetables used in this recipe perfectly complement the flavor, providing a deep and comforting aroma.

Ingredients:
- 2 medium onions
- 3 kohlrabies (approximately 600-700g)
- 1 celery (root with leaves, approximately 200g)
- 1 bell pepper (green or yellow)
- Salt, to taste
- 1 teaspoon garlic powder or a bunch of green garlic leaves
- 200g sour cream (preferably with a high-fat content for a creamy texture)
- 2 eggs
- 2 liters of water

Preparation steps:

1. Preparing the vegetables: Wash all the vegetables well under cold running water. Peel the onions, kohlrabi, and celery. Cut the onion in half and keep one kohlrabi whole to add later.

2. Boiling the vegetables: In a large pot, add 2 liters of water and bring to a boil with the onion and the whole kohlrabi. Cover with a lid and let it boil over medium heat. Meanwhile, cut the celery, the other kohlrabies, and the bell pepper into cubes of about 1-2 cm.

3. Adding the chopped vegetables: After about 10 minutes of boiling, add the celery, chopped kohlrabies, and bell pepper cubes. Continue to boil the mixture for 15-20 minutes until the vegetables are tender.

4. Straining and reserving the water: Once the vegetables are cooked, strain them and reserve the boiling water. Discard the onion and keep the whole kohlrabi for later cutting.

5. Making the cream: Use an immersion blender to puree the cooked vegetables (celery, chopped kohlrabies, and bell pepper) until you achieve a creamy consistency. Gradually add the reserved boiling water, controlling the thickness of your soup. It is recommended to stop when you reach the desired consistency.

6. Cutting the kohlrabi: Cut the remaining whole kohlrabi into slices or larger cubes, as preferred. These will add a pleasant texture to the final soup.

7. Preparing the egg and sour cream mixture: In a bowl, beat the egg yolks with a pinch of salt. Add 2 tablespoons of cold water to dilute them, then gradually incorporate the sour cream while stirring continuously. Then, dilute the mixture with the reserved vegetable water.

8. Finalizing the soup: Pour the egg and sour cream mixture into the pot with the pureed vegetables. Bring everything to a boil, but be careful not to let it boil vigorously. Cover with a lid and let the soup rest for a few minutes.

9. Serving: Add chopped celery and garlic leaves to the soup for an extra flavor boost. You can add a bit of white pepper or chili if you desire a spicier taste.

10. Serving suggestion: Serve the soup hot, garnished with toasted bread croutons or a drizzle of olive oil for an extra touch of elegance. You can accompany it with a fresh salad for a balanced meal.

Useful tips:
- If you choose to use smaller kohlrabies, you can add more for a richer texture in the soup.
- Substitute sour cream with yogurt for a lighter yet equally delicious version.
- Add herbs like fresh thyme, basil, or lovage to customize the flavor of your soup.

Frequently asked questions:
1. Can I use other vegetables instead of kohlrabi?
Yes, you can experiment with carrots or zucchini, but the taste of the soup will change.

2. How can I make the soup spicier?
Add cayenne pepper or chili flakes to the vegetable mixture for an extra kick.

Nutritional benefits: Creamy kohlrabi soup is a healthy choice, rich in fiber, vitamins C, K, and B6, as well as minerals like potassium and magnesium. Kohlrabi contributes to healthy digestion and helps strengthen the immune system.

Calories: A serving of creamy kohlrabi soup contains approximately 200-250 calories, depending on the type of sour cream used.

This creamy kohlrabi soup is not just a recipe but an invitation to explore new flavors and enjoy a nutrient-rich meal. So, put on your apron, gather the ingredients, and enjoy a dish that will bring warmth and comfort in every spoonful!

 Ingredients: for 4 servings: - 2 onions - 3 kohlrabi - 1 celery (root with leaves) - 1 bell pepper, green or yellow - salt - garlic powder or green garlic leaves - 200 g sour cream - 2 eggs - 2 liters of water.