Thanks to Micheline from New Earth Organic Farm for donating this local recipe to us!
Ingredients
- 4 slices bacon
- 1 cup chopped onions
- fresh ground pepper
- 1 pinch nutmeg
- 1-2 cloves minced garlic
- 1/2 tsp chopped fresh thyme leaves
- 3 TBSP Flour
- 3 cups chicken stock
- 1/2 lb peeled and cubed Kohlrabi bulbs
- 1 bunch Kohlrabi green stemmed and sliced
- 1/2 cup cream
- 1 1/4 cups shredded cheese
- 1/4 cup Parmesan cheese
- 1 TBSP Butter
Servings:
Units:
Instructions
- Cut the bacon slices and cook until crunchy.
- Saute the onions in the bacon fat for about 5 minutes.
- Add the garlic and thyme, season with pepper and nutmeg.
- Cook for another minute or two.
- Add the flour and stir until well distributed and slightly browned. Slowly stir in the broth and bring to a boil. Allow to thicken just a little, then add the chopped Kohlrabi root.
- Lower to a simmer and cook for 10 minutes covered, stirring occasionally. Add the greens and stir, cover again for a few more minutes until the root is soft and the greens wilt.
- Puree the soup in a blender, return to the pot and add cream. Add cheese and butter when hot enough to melt, stirring to distribute.
- Serve and sprinkle with crumbled bacon.
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