Recipe: Cream of Kohlrabi and Potato Soup (blender or food processor)

CREAM OF KOHLRABI AND POTATO SOUP

3 tablespoons unsalted butter
1 onion, chopped
2 potatoes, peeled, cubed
2 leeks, trimmed of all but 2-inches of green (I use 4 green onions instead of leeks)
4 kohlrabi, untrimmed (1 lb), peeled and chopped
1 teaspoon salt or to taste
Freshly ground white pepper to taste
6 cups chicken broth (I use about 5 cups water with 4 teaspoons instant chicken bouillon)
1/2 cup heavy (whipping) cream combined with 1/4 cup sour cream (or Homemade Cr me Fraiche, recipe follows)
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, reduce 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 heavy cream-sour cream mixture or Creme Fraiche and correct seasoning.

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

TO FREEZE AHEAD:
I make and freeze, leaving the cream mixture and chives out until I thaw out and then add when I warm it up.

HOMEMADE CREME 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.

Makes 6 servings
Source: Burpee's The Spring Garden
From: Cathy/IN - 09-03-97