Recipe: Cream of Kohlrabi and Potato Soup (with Homemade Creme Fraiche, blender)

CREAM OF KOHLRABI AND POTATO SOUP

"This is great, freezes good, but before the cream is added."

3 tablespoons unsalted butter
1 onion, chopped
2 potatoes, peeled, cubed
2 leeks, trimmed of all but 2-inch of green
4 kohlrabi, untrimmed (1lb), peeled and chopped
1 teaspoon salt, or to taste
freshly ground white pepper, to taste
6 cups chicken broth
1/2 cup heavy (whipping) cream (or creme fraiche)
1/4 cup sour cream (or creme fraiche)
2 tablespoons finely minced fresh chives (for garnish)

In a large casserole, melt butter over medium heat. Add the onion and potatoes and cook until the onion is soft but not browned.

Rinse the sliced leeks under cold water, drain and add to the casserole together with the diced kohlrabi. Season with salt and pepper. Add the stock, bring to a boil, deduce heat and simmer partially covered until the vegetables are very soft, about 35 minutes.

Cool the soup and puree in a food processor or blender until smooth. Return the soup to casserole. Add the creme fraiche or combined heavy cream and sour cream; correct seasoning.

Serve hot, garnished with minced chives and accompanied by a crusty loaf of French bread.

HOMEMADE CREME FRAICHE
For homemade crem fraiche combine 2 cups heavy (whipping) cream (not ultrapasteurized) and 6 Tablespoons buttermilk in glass jar. Whisk until combined and set aside at room temperature for 24 hours. Chill until ready to use.

RECIPE NOTES:
I used green onions (4) instead of leaks, about 5 cups water and 4 teaspoons instant chicken bouillon. Also heavy cream and sour cream mixture. I make and freeze, leaving the cream and chives out until I thaw out and then add when I warm it up.

Makes 6 servings
From Cath