Posts: 33,877
Threads: 126
Joined: Jan 2006
Slaw and mashed at the top of my list. We like Kohlrabi. Haven't tried this soup, but now that it's in my mind, I think I'd better.
* Exported from MasterCook *
Kohlrabi Soup
2 tablespoons butter
1 kohlrabi -- peeled and cut into small pieces
1 shallot -- thinly sliced
1 sprig tarragon
3 ounces dry white wine
3 oz dry vermouth -- such as Noilly Pratt
10 oz fish stock
4 cups heavy cream
salt
juice of 1/2 lemon (approximate)
ground nutmeg
Process (note: hmmm, the whole recipe doesn't seem to be here, but I guess this would be to process until small chunks or grated, maybe?)
In a large saucepan, melt butter; add kohlrabi and shallot. Cook until shallot is wilted, but not browned.
Add tarragon, wine, and vermouth; cook until reduced by 3/4. Add fish stock, and cook until liquid is reduced by 1/2.
Add cream; boil until kohlrabi is very soft. Transfer mixture to a blender. Being careful not to burn yourself and working in batches, purée mixture.
Strain through a fine-mesh sieve. Flavor to taste with salt, lemon juice, and nutmeg.
Description:
"Courtesy of Copeland, Morristown, NJ"
S(Internet Address):
"http://newjerseylife.com/images/pics/Kohlrabi%20Soup.doc"
- - - - - - - - - - - - - - - - - - -
and this salad sounds good, also.
8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com