Posted by Tim Vidra / Tuesday, December 18, 2012
I have talked before about my Hungarian heritage and really do enjoy that side of myself — especially when it comes to the food. I do believe having that exposure at a young age shaped my desire for simple and minimal ingredients, locally grown and harvested. With that, I introduce kohlrabi (pronounced "Cole Robbie").
I picked these up at Farm to Family here in Richmond and knew I was going to recreate my grandmother's soup. Fittingly, she grew her Kohlrabi locally just as these were!
You can see this cabbage-like vegetable can be a little intimidating in the beginning but once you break it down you see it is quite easy to work with!
- 2 tablespoons olive oil
- 3 medium kohlrabi bulbs (about 3 pounds), peeled and diced
- 1 tablespoons flour
- 1 tablespoon paprika
- 3 cups chicken stock (or vegetable stock)
- 1 cup heavy cream
- 1/4 cup sour cream
- Salt and pepper to taste
- 2 tablespoons finely chopped parsley (or you can use the leaves of the kohlrabi)
Heat oil in a medium saucepan over medium heat. Add kohlrabi and stir to coat. Add 2 tablespoons of water and cook, covered, stirring occasionally and, if necessary, add more water to cook kohlrabi until tender, about 20 minutes. Continue to cook until water has evaporated.
Sprinkle in flour and paprika, stirring until incorporated. Add chicken or vegetable stock and bring to a boil.
Stir in heavy cream and sour cream, and season with salt and pepper. Simmer until hot. Stir in finely chopped parsley before serving.
This soup was perfect on a dreary Sunday afternoon — warming, soothing, and a delicious memory! I have been on quite the Hungarian cooking kick of late and am really enjoying it.
If you are not familiar with Cole Robbie (kohlrabi) I suggest you head on down to Farm to Family and introduce yourself!