Kohlrabi Soup

Kohlrabi, a vegetable that sounds just as foreign as it is alien to most people, is a subtle-flavored vegetable in the cabbage family. In fact it's German name translates to cabbage (kohl) turnip (rabi). Varieties include purple and pale green. It is often confused with the rutabaga. Kohlrabi can be eaten raw in salads or cooked, as it is in this soup. Raw, its taste resembles that of radishes, whereas cooked, it is similar to boiled broccoli stems.

Kohlrabi is commonly used in eastern European and Indian cooking. It is one of my favorite vegetables, especially when served as a soup during winter. Readily available in the grocery store in autumn and winter, it's also an easy vegetable to grow in the summer. My mother always makes this soup in the summer after harvesting kohlrabi from her garden.

Kohlrabi Soup

6 medium kohlrabi bulbs (about 3 pounds), peeled and diced
2 tablespoons vegetable oil
2 tablespoons flour
2 cups chicken stock
1 cup heavy cream
1/4 cup sour cream

Heat oil in a medium saucepan. Add kohlrabi and stir to coat. Add 1 to 2 tablespoons of water and cook, covered, on medium heat. Stir occasionally and, if necessary, add more water to cook kohlrabi until tender, about 20 minutes. Continue to cook, uncovered, until water has evaporated.

Sprinkle in flour; stir until incorporated. Add chicken stock and bring to a boil.

Stir in heavy cream and sour cream, and season with salt and pepper. Simmer until hot. Garnish with finely chopped parsley before serving. Yield: 4 servings.