Caramelized Kohlrabi Soup
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers’ market (or crammed into your community-supported agriculture box). When caramelized in the oven and simmered into soup, these hardy roots turn sweet and mellow, making for a comforting and cozy soup.
- Serves: 6 persons
- 3pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
- ¼cup extra-virgin olive oil, more as needed
- 1 ¾teaspoons kosher salt, more to taste
- ½teaspoon black pepper
- 1large white onion, peeled and diced
- 3garlic cloves, minced
- 2cups vegetable or chicken stock (or use water)
- 1bay leaf
- 1small lemon, preferably a Meyer lemon
- Grated Parmigiano-Reggiano, as needed
- Smoky chile powder, as needed
Step 1Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
Step 2Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
Step 3Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
Step 4Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
Step 5Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.