Tuesday, May 13, 2014


makes four servings

2 large kohlrabi bulbs
4 green onions
2 to 4 strips thick-cut bacon
2 tablespoons butter, divided
2 tablespoons flour
1/2 to 1 teaspoon ground mustard
1 cup whole milk at room temperature
3 cups chicken broth or vegetable broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
fine sea salt and freshly ground white or black pepper to taste

Peel and chop the kohlrabi; trim and thinly slice the green onions; set both aside.

Finely chop the bacon. Heat a medium saucepan over medium-high heat. When it's hot, add the bacon. Cook, stirring frequently, until the bacon is crispy brown and has released its fat. Use a slotted spoon or tongs to lift the bacon pieces out of the pot and drain on a few layers of paper towels. Set cooked bacon aside.

Pour fat out of the pot into a small bowl. Measure 1 tablespoon back into the pot, putting the pot back over medium-high heat. Add the green onions and cook, stirring, until they wilt. Transfer to a plate or small bowl.

Melt the butter in the pot. When it's melted and has stopped foaming, sprinkle in the flour. Cook, whisking constantly, until the flour is cooked (you will notice a baked pie crust smell), 2 to 3 minutes. Lower heat to low. Whisk in the mustard.

Whisk in the milk, making sure you create a smooth mixture. Stir in the broth and the kohlrabi and bring to a simmer. Cook, partially covered, until the kohlrabi is tender, about 15 minutes.

Use a hand-held blender to purée the mixture in the pot until it's super smooth; or, transfer the soup to a blender or food processor and whirl until smooth (be sure to hold a kitchen towel over the top to mitigate any splatters of hot soup if you're too impatient - as I often am - to allow the mixture to cool first) and then transfer it back to the pot.

Put the soup back on the stove over low to medium-low heat. Stir in the cream and heat until everything is hot again. Whisk in the cheese, one handful at a time, whisking until the soup is smooth and creamy. Stir in the reserved green onions (they add flavor as well as a bit of color and texture by keeping them out of the pureeing process).

Season the soup to taste with salt and/or pepper as you like (store-bought broth is often quite salty, and cheese has a fair amount of salt in it, so be sure to taste before adding salt to this soup).

Ladle the soup into bowls and sprinkle with the crispy bacon as a hearty garnish. Serve hot with additional pepper for diners to add to taste.

bacon recipe source: Molly Watson, Local Foods, About.com

1 comment:

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