Try this delicious kohlrabi and chestnut soup recipe! Perfect for those cold winter days! Soup Season!!
How to make Kohlrabi and Chestnut Soup
Here is a great soup recipe for the winter. It is easy and delicious! The base for the soup is kohlrabi, leek, and chicken broth. Those three ingredients form a foundation for the rest of the ingredients (which are only a few) to compliment. Kohlrabi is a great vegetable in the brassica family that lend itself to multiple applications. I thought why not make a simple soup with it and add some chestnuts to garnish the soup with. Here is the recipe I hope you enjoy it!
Recipe Ingredients
1 small onion diced
2 leek stalks washed and diced
5 medium sized kohlrabi peeled and diced
2 cloves of garlic
1 sprig of thyme
8 cups of chicken stock
2 tbsp of butter and olive oil
salt and pepper to taste
1 cup of boiled peeled chestnuts
3 kohlrabi confit (see here replace rutabagas with kohlrabi)
4 red cipollini onions cut in half and roasted
olive oil
fresh oregano, basil flowers
Recipe Instructions
How to make Kohlrabi soup,
In a soup pot on medium heat add 2 tbsp of butter, olive oil, onions, and leeks. Season with a tsp of salt and cover the pot. Allow to cook, shaking the pot every 3 minutes, for 10 minutes. Then add your garlic, thyme, and kohlrabi and cook for another 2 minutes. Then add the chicken stock. Bring to a boil and then turn down to a simmer. Cook for 30 minutes or until the kohlrabi is completely tender. Then transfer all the contents of the soup to a vitamix. Puree the soup (might need to be in batches) until completely smooth. Adjust the seasoning of the soup with salt and pepper. Set aside and keep warm
How to cook Onions
Cut the cipollini onions in half and place in hot pan face down with 2 tbsp of oil. Cook for 3 minutes and season with salt. Place them in a preheated 400 degree oven for 20 minutes. Take out and peel the outer layers of tough onion skin. Set aside and keep warm.
To Finish,
Place a ladle full of soup into a bowl. Add a few pieces of chestnuts, confit kohlrabi, and charred cipollini onions around the soup. Garnish with some fresh herbs and olive oil. Serve and enjoy!
