Chilled Kohlrabi Soup

Our "fresh from the ranch" deliveries have been full of these spikey little brassicas for the past week or so. Similar in taste to broccoli stems, they add a nice, cool crunch when eaten raw in slaws or salads, but they're also mighty good when cooked. Try them roasted, sauteed or boiled, pureed and chilled into a soup as Gerald Gass, our head chef at the ranch, did last week. Enjoy! kohlrabi CHILLED KOHLRABI SOUP
  • 1 large white onion, peeled and chopped
  • 15 small kohlrabi, peeled and sliced
  • several cups water/vegetable/chicken stock
  • 3-4 cups yogurt
  • handful fresh mint, chopped
  • McEvoy Ranch extra virgin olive oil
In a large soup pot, sweat the chopped onion with a drizzle of olive oil over low heat until soft. Next add sliced kohlrabi and continue to sweat until they begin to soften. Add enough water/stock to almost cover the vegetables and bring to a boil. Reduce heat and cook until soft. Blend, strain and season; chill in an ice bath. Just before serving, use an immersion blender to incorporate 3-4 cups of yogurt and a small handful of chopped mint. Check soup once more and adjust seasoning and consistency to your liking. Finish with a thread of McEvoy Ranch extra virgin olive oil.