Carrot and Kolhrabi Soup

1 ½ pounds carrots, peeled and thinly sliced

2 large        kohlrabi, peeled and thinly sliced

1         onion, peeled and thinly sliced

3 cups water

2 cups chicken broth or stock

½ cup milk

To taste         salt and pepper

For the croutons:

1         whole grain french bread roll

2 tablespoon olive oil

Make the soup

• Peel and thinly slice carrots, onion, and kohlrabi.

• Place water in a sauce pot. Bring to a boil. 

• Add the vegetables. Simmer until the vegetables are soft 

• Place a strainer over a bowl. Drain the vegetables into the strainer.  Save the liquid. 

• Place the vegetables in a blender or food processor.  Puree until smooth.

• Place the puree, the cooking liquid, chicken broth and milk into a sauce pot. 

• Heat to a simmer.

• Add salt and pepper to taste.

Make the croutons: 

• Preheat oven to 300 degrees.

• Cut the bread into cubes.

• Place bread into a bowl.  Add the oil. Toss to combine.

• Spread cubes on a sheet pan. 

• Place  pan in the oven. Bake until crisp. Remove from the oven.

Serve

• Place the soup in bowls. 

• Pass the hot croutons at the table.

*Try substituting broccoli or squash for the carrots for 2 new and different recipes.