1. Place saucepan over medium heat. Pour in oil and heat until warm. Add kohlrabi and stir to coat. Add 1 to 2 tablespoons of water, cover saucepan and cook kohlrabi for about 20 minutes or until tender. Stir occasionally and add more water if needed. Remove cover and cook until water has evaporated.
2. Sprinkle flour and paprika over kohlrabi and stir until incorporated. Add chicken stock and bring to a boil.
3. Stir in heavy cream and sour cream. Season to taste with salt and pepper. Simmer until hot. Just before serving, stir in finely chopped parsley. Makes 4 servings.