Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi!

Vegan Version

Yield: 1 Quart

Ingredients:

• 2 TBSP                        Olive Oil
• 4oz                              Sweet Onions, Julienne
• 1 tsp                           Garlic, Minced
• ¼ Cup                        Celery, diced
• 1 #                              Kohlrabi, Peeled and Chopped
• 8oz                             Potatoes, Peeled and Chopped
• ¼ Cup                        White Wine
• 3 Cups                        Vegetable Stock
• To Taste                     Salt
• To Taste                     White Pepper
• 1 TBSP                       Corn Starch (Slurry)
• 1 Cup                         Coconut Milk
• 1 ea                            Lemon, Juiced
• dash                           Tabasco Sauce
• dash                           Worcestershire Sauce

Method:

1. Prepare all ingredients. In a soup pot, heat Olive Oil; add onions, cook 3 minutes.
2. Add celery, kohlrabi, and Garlic. Cook 5-7 minutes until the kohlrabi is soft. Add Wine and cook 10 minutes.
3. Add Vegetable stock, season with salt and pepper. Add Potatoes and simmer 45 minutes.
4. Add Corn Starch Slurry; Simmer 10 Minutes and puree until smooth. Strain and adjust seasoning.
5. Finish with Coconut Milk and Lemon Juice. Chill Before serving. Top with Herb Puree and White Turnip and Collard Green Crisps.

Non-Vegan Version

Yield: 1 Quart

Ingredients:

• 2 TBSP                Butter, Whole
• 4oz                      Sweet Onions, Julienne
• 1 tsp                    Garlic, Minced
• ¼ Cup                 Celery, diced
• 1 #                       Kohlrabi, Peeled and Chopped
• 8oz                      Potatoes, Peeled and Chopped
• ¼ Cup                 White Wine
• 3 Cups                 Chicken Stock
• To Taste              Salt
• To Taste              White Pepper
• 1 oz                     Roux, Blond
• 1 ½ Cup               Heavy Cream
• 1 ea                      Lemon, Juiced
• dash                    Tabasco Sauce
• dash                    Worcestershire Sauce

Method:

1. Prepare all ingredients. In a soup pot, melt butter; add onions, cook 3 minutes.
2. Add celery, kohlrabi, and Garlic. Cook 5-7 minutes until the kohlrabi is soft. Add Wine and cook 10 minutes.
3. Add chicken stock, season with salt and pepper. Add Potatoes and simmer 45 minutes.
4. Add Roux; and puree until smooth. Strain and adjust seasoning.
5. Finish with Heavy Cream and Lemon Juice. Chill Before serving. Top with Herb Puree and White Turnip and Collard Green Crisps.

Herb Puree

When you get herbs from Worden Farm, they aren’t just tiny dried up twigs. They’re big, beautiful lush bunches of fragrant deliciousness. If you don’t need to use all of them right away, you can always simply puree the herbs with a little olive oil, and then freeze it in a zip bag or small mason jar.

Or you can take it to the next level, and make Pesto, or level up even more, and use up your scallions or green onion tops, with this fabulous Herb Puree Garnish.

Yield: 2 cups

Ingredients:

• 1 Cup          Fresh Herbs (Parsley, Dill, Oregano)
• 2 cloves     Garlic, Fresh
• 3 ea            Scallions, Fresh, Sliced
• ½ Cup        Vegetable Stock
• 1 Cup          Olive Oil
• To Taste     Salt & Pepper

Method:

Combine all in a blender until smooth. Season to taste. May be used as a garnish for Soups, Salads or Entrees.

Many thanks to Chef Instructor Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!