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Year of the Soup: Week 26

I’m a big kid now.  I used the blender all by myself.  And no one got hurt.  And soup did not explode all over the cabinets.  This is progress.

Now that I’ve mastered the whole blender thing, cream soups are getting old.  They’re all the same: boil X vegetable in broth, puree, add cream and a dash of spice.  That’s it.  And then they all tend to taste the same – like cream with a hint of green vegetable.  Even a cool veggie like kohlrabi (which I’d never had before), couldn’t upgrade the cream soup to anything more.

It’s good to know the formula for this kind of soup, in case I need to make quick use of a delicious veggie about to expire, or whip up an appetizer soup last minute.  But unless one of those circumstances arises, no more ‘Cream of X’ soups.  Without the looming threat of impending blender disaster, they’re far too boring.

Cream of Kohlrabi Soup

  • 3-4 small kohlrabi, peeled and cut into pieces
  • 3 cups water
  • 1 vegetable bouillon cube
  • salt
  • white pepper
  • cayenne pepper
  • nutmeg
  • 1/2 cup cream
  1. Peel the kohlrabi and cut in to thin slices.
  2. Place in a pot with water and vegetable bouillon and cook until soft.
  3. Puree the kohlrabi with liquid.
  4. Pour the soup back into the pot and gently simmer, adding cream and allowing to reduce to a thick consistency.
  5. Season with a dash of cayenne and nutmeg, salt and white pepper.
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