Preparation

Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound kohlrabi bulbs, peeled and chopped
  • 2 1/2 cups vegetable stock
  • 2 1/2 cups milk
  • 1 bay leaf
  • Salt and black pepper