Creamy Kohlrabi Soup

I grew kohlrabi for the first time this year and enjoyed finding different ways to prepare it. I thought this was decadent. I added a little chicken better than boullion while sautéing for salt and savory (I didn’t add any additional salt). I didn’t add the orzo as I couldn’t wrap my mind around the idea of those slippery little orzo noodles with the purée texture. I think it would also be good with something added for more texture but not sure what it would be. The purée was essential on my end to remedy any tougher pieces of kohlrabi. My husband couldn’t get past texture but that’s fine, more leftovers for me! Thank you for sharing this recipe!

The only reason I gave 4 stars is because I thought as written, it's a little thin. After blending the soup, I made a roux (I didn't measure, but I think it was 4T of butter and 3-4 heaping spoonfuls of flour) and slowly stirred the blended soup into the roux. I also didn't have bay leaves, so I used 1/2t of thyme instead.

What a delicious way to prepare kohlrabi! I agree that the soup was a bit thin but I cooked it down to a desirable consistency. Minor tweaks: used ghee, added a clove of garlic, used 2 bay leaves, and tossed the tops in at the end with the orzo. One of the best creamed soups I've made.

I make this soup in huge batches using huge Kohlrabi! Nobody buys the big ones (softball or larger), but they work well for the soup. Use a strainer after you blend it to get any remaining strings of fiber out!