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Kohlrabi and Leek Soup

Kohlrabi and Leek Soup


2 tablespoons butter
1 pound leeks, trimmed, white and light green parts only, thinly sliced
3 small kohlrabi, trimmed, peeled and cut into 1/4 inch cubes
1 large Russet potato, peeled and cut into 1/4 inch cubes
1 quart chicken stock
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 cup heavy cream
  Salt and freshly ground black pepper to taste
  Scallions, thinly sliced, for garnish (optional)

Cooking Instructions

1. Melt the butter in a medium-size heavy kettle over medium heat. Add the leeks and cook, stirring, until translucent and tender, 10 to 15 minutes.

2. Stir in kohlrabi and potato. Cook, stirring, 3 to 4 minutes longer. Stir in stock and thyme. Simmer over low heat until the kohlrabi and potato are very tender, about 20 to 25 minutes.

3. Remove about half of the vegetables and puree in food processor or blender, adding stock if too thick. Return the puree to the pot. Stir in cream. Taste and season with salt and pepper. Simmer over low heat for 10 more minutes.

4. To serve, ladle soup into serving bowls and sprinkle liberally with scallions. Serve immediately with warm crusty bread. Makes 6 servings

Equipment List

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