Cream Of Kohlrabi - Potato Soup With Tat Soi And Chopped Egg
I thought I’d end this week’s blogging with a recipe using some of the produce I bought from Dupont Market last week. Tat Soi, deep green and vibrant looked to beautiful too pass by. It can be prepared like any green and the most simple methods are probably the best. I simply sautéed the tat soi in a bit of olive oil and butter, seasoned it with salt and pepper and added a pinch of nutmeg. The tat soi was wonderful right out of the pan but also worked well as a garnish to my soup.
With a couple sprouting yukon potatoes idling away in my cupboard, I decided to use them up along with the 4 kohlrabi bulbs I purchased from Next Step Farm. The method of preparing this soup is very similar to a potato leek soup and is very simple and quite versatile. Raw, kohlrabi is akin to cabbage, radish and turnip. Once cooked, it takes on a nutty artichoke flavor, and blends well into a smooth texture for the soup.
I served the garnished soup with toasted and buttered sourdough bread from Atwater’s Bakery. Lastly, this recipe can be made vegetarian by substituting vegetable stock for the chicken stock.
