Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, blended kohlrabi potage soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kohlrabi is a root vegetable related to cabbage that can be eaten raw or cooked. Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup. Includes kohlrabi, yukon gold potatoes, unsalted butter, whole milk, onions, roasted garlic, white pepper, sea salt, winter savory.
Blended Kohlrabi Potage Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Blended Kohlrabi Potage Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have blended kohlrabi potage soup using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Blended Kohlrabi Potage Soup:
- Prepare 1 Kohlrabi
- Prepare 200 ml Shiro-dashi (diluted with the usual amount of water)
- Make ready 1 Water (to adjust the taste)
- Make ready 1 Yuzu pepper paste (optional)
- Take 1 Pepper
Make deep crisscrossing cuts into the pulp, then. A perfectly creamy and delicious German kohlrabi soup recipe with potatoes and cream cheese. Kohlrabi is always a good choice of vegetable for a soup and potatoes are often part of the equation as they add a lot of creaminess without the need of lots of cream. Kohlrabi, a member of the brassica family, tastes a little like cabbage, a little like celery, a little like potato.
Instructions to make Blended Kohlrabi Potage Soup:
- Chop off the leaves of the kohlrabi, and peel the skin.
- Chop the kohlrabi into quarters, then slice into 3 mm thick wedges. If slicing them is too much trouble, since they'll ultimately be processed in a blender, you can roughly chop them.
- Put the kohlrabi into a pot with the shiro dashi and bring to a boil. After boiling for 3 minutes, turn off the heat. Add more water if most of the moisture evaporates.
- Combine the boiled kohlrabi and shiro dashi in a blender. My blender has a heat-resistant container, but if yours doesn't, allow it to cool first.
- Pulse in the blender until smooth and creamy.
- Serve with sesame seeds and yuzu pepper paste to taste.
It's frequently cut into sticks and eaten raw, but it's also perfect for soup. Potage itself refers to thick soups, stews or porridges, which has its origins in the middle ages cuisine of northern France. When the soup is not blended and still has chunky bits of corn, we usually refer to it as corn soup. However, some people would call the creamy corn potage with thick consistency. Blend until vegetables are completely pureed.
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