Cream of Kohlrabi Soup


  • 1 shallot, finely chopped
  • 2 pounds kohlrabi peeled and cut in small cubes
  • chicken or vegetable stock
  • heavy cream
  • 12-18 small to medium peeled shrimp
  • butter


Cook shallot in melted butter until translucent.  Add kohlrabi cubes, plus chicken or vegetable broth to cover.  Bring to boil with a pinch of salt, reduce heat, cover partially, and cook until tender.  Puree in a food processor, then pass through a fine sieve to remove any fibers.  Add heavy cream to taste.  Keep warm without boiling.  Meanwhile, sauté shrimp in a bit of butter until just cooked.  Serve the soup in wide bowls, topped with the shrimp and decorated with herb flowers such as borage, coriander, or chives.


Organic Gardening Magazine, February/March 2009