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