3 leeks
3-4 medium-large kohkrabis
1/2 medium onion
2 stalks celery
butter, or butter-flavored margarine
salt and pepper
opt. 1/2 tsp. kosher salt

1. thinly slice the leeks into rings
2. cut up kohlrabi into slices or small cubes, depending on preference
3. chop the onion and celery
4. in a dutch oven, saute the leeks, kohlrabi, onion and celery in the butter until the leeks become soft.
5. add water to fill the pot half way to the top.
6. add salt and pepper, and "kosher" salt, if desired
7. simmer for 40 minutes.

OPT: Tie a bunch of celery tops together and cook them with the soup; these can be removed easily later, if desired. For a traditional, creamy soup, process about half of the soup in a blender until very smooth, mix back into the soup and correct seasoning; garnish with chives and paprika.

NOTES:
*I've left the celery leaves in and processed them together in the blender with half the soup; the resulting color is an elegant, delicate lime green!
*Most times I serve the soup as is, without making it creamy.
*This recipe freezes well.

Hope you enjoy.

Chana

Chana ... I have not been able to find the kohlrabi yet at the local market to make this. I may have to grow my own this summer. It sure does sound yummy!

molly

Hi, Molly!

Wow, thanks for giving some attention to this lonesome 'ole recipe - it really is wonderfully tastey, and so reminiscent of potato soup! And, as a "vichyssoise", you can, of course, enjoy it cold.

Let us hear if you decide to grow this veggie - the birth of a kohlrabi!

Chana

cHANA - Don't let it bother you that no one has responded to this recipe. I have posted hundreds of recipes and there is little to no response. I can see that they get plenty of hits. So I know that someone is looking at them. I assume someone is finding them useful even if they don't say so.

molly