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Friday, February 20, 2009


I am surprised that I got more remarks about my recipe posting yesterday than I have about the profound quotes and things.... hmm... guess it just show that we all love good food.

Yesterday I got some kohlrabi at Fairview... yes, what is that, you ask. Look it up on Wikipedia: http://en.wikipedia.org/wiki/Kohlrabi. It's other lovely name is "German turnip." Wow, sign me up.

Hands down it is one of the most unattractive vegetables that God has created. When I was peeling and chopping it for soup tonight, I felt like I was murdering one of the characters on Monsters Inc. It totally looks like some alien being. But this recipe worked - winter comfort food, for sure.

Kohlrabi Soup

1 1/4 lb kohlrabi (2-3 bulbs)
6 tbsp extra-virgin olive oil (oh gosh, why not? Live a little)
1 white onion, chopped
4 oz bacon (4 slices)
1 carrot, chopped
3 garlic cloves, chopped (I'll admit I put in five)
2 large potatoes, diced (I left the skins on)
salt and pepper (I put in 1 1/2 tsp salt)
1/4 c diced fresh parsley

1. Peel the kohlrabi (kill the alien!) and dice. Cook the bacon, then remove from heat for later use. Add 2 tablespoons of the oil in a saucepan, add the onion cook over a low heat for about 3 minutes until translucent, stirring continuously.

2. Add the kohlrabi, carrot, garlic, potatoes and 6-8 cups of water and bring to the boil. Dice up bacon and add that too.

3. Cook with the lid on for about 1 hour. Add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.

I would also recommend tearing up some bread and putting it in the soup. It soaks up all the flavors and makes it more hearty.

1 comment:

  1. Oh we love this too! A new found love thanks to Fairview CSA! Yum... I'm comin' over for some! -Jill