Carrot and Kolhrabi Soup

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Carrot & Kohlrabi Soup

Thumbnail image for carrot soup.jpg

For the 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.


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.  

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