Chilled Carrot and Kohlrabi Soup

Another hot, muggy weekend=chilled soup. This week I’m using kohlrabi. To sweeten the soup up a little I used fresh farmers market carrots and a Vidalia onion. Get to the market early on Sunday and cook up the veggies before it gets too hot out.

Remember, kohlrabi needs to be peeled thoroughly; not once, but twice. First there’s the thick, hard skin and underneath is a fibrous layer that must also be peeled away. Peel until you reach the crisp flesh of the vegetable.

Garnish the soup with some sriracha (because you really need added heat on a summer day), or a drizzle of yogurt, a combo of both, or some kohlrabi slaw.

What you need:

·         2 tbs butter

·         1 lg Vidalia onion, peeled and diced

·         5 carrots, peeled and diced

·         2 kohlrabi, peeled and diced

·         1 lg potato, peeled and diced

·         1 garlic clove, diced

·         5 c water

·         1/2 c white wine

·         1/2 c heavy cream or buttermilk

·         2 tbs finely chopped fresh rosemary

·         Local honey, if desired

·         Freshly ground sea salt and black pepper

Garnish with sriracha sauce and kohlrabi slaw, if desired; if you want to make this vegan, sub the cream with vegetable broth.

What you do:

·         Melt butter in med saucepan over med heat.

·         Add onion and cook until soft, about 5 min.

·         Add carrots, kohlrabi, potato and garlic and cook for 5 min.

·         Add water and wine and bring to boil.

·         Reduce heat and simmer until vegetables are easily pierced with fork, about 30 min.

·         Remove from heat and allow to cool.

·         Add cream and rosemary.

·         Season with honey, salt and pepper.

·         In small batches add soup to blender.

·         Puree until smooth.

·         Strain in fine sieve.

·         Let chill at least 3 hours.

·         Spoon into individual serving bowls and garnish with slaw.

Kohlrabi Summer Slaw

What you need:

·         1 m kohlrabi, peeled, stems trimmed off, shredded

·         1-2 lg radishes, shredded (about 1/2 c)

·         2 carrots, shredded

·         1/4 red onion, shredded

·         1 tbs sugar

·         1/4 c cider vinegar

·         4 tbs chopped cilantro

·         1/2 jalapeno, seeded and finely chopped

·         1/2 lime, juiced

·         Freshly ground sea salt and black pepper, to taste

·         1/4 c yogurt

What you do:

·         Combine all ingredients in a bowl and mix well. Chill for several hours before serving.