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.
Cream of Kohlrabi and Potato Soup with Sautéed Tat Soi and Chopped Egg
Serves 6
Ingredients
- 1 small onion, peeled and diced
- 3 Tablespoons butter
- 4 bulbs kohlrabi, peeled and cubed
- 2 medium potatoes (not red), peeled and diced
- 1 quart chicken stock
- 1/2 teaspoon dried thyme
- 2 dried bay leaves
- 3/4 cup half and half
- Salt and pepper to taste
Optional Garnish
- Chopped and sautéed deep greens
- Chopped hard boiled egg
Directions
In a heavy bottom pan, melt the butter over medium heat. Add the kohlrabi and sauté for 7 -8 minutes to begin to soften and caramelize a bit. Add onion and a pinch or two of kosher salt, and cook for another 5 minutes, stirring frequently. Add potatoes, thyme , bay leaves and stock. Cover pan and simmer for about 20-30 minutes, or until potatoes and kohlrabi is softened completely.
Remove bay leaves and blend (I use a stick blender) until completely smooth. Add half and half and incorporate. Add salt and pepper to taste.
Garnish with sautéed chopped dark greens, such as tat soi, turnip greens, or spinach. Sprinkle chopped egg over top.
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