Kohlrabi Soup

Ingredients

• 4 cups washed, pealed, cubed kohlrabi
• 4 cups chiffonade or chopped leaves from kohlrabi, stem removed
• 2 cups onion, chopped
• 2 tbsp olive oil
• 2 1/2 cups low sodium vegetable stock
• 2 cups skim milk, OR a reduced fat milk
• 3 fresh bay leaves or 1 dried bay leaf
• 1 tbsp ground black pepper
• 3 cloves garlic, minced, about 1 tbsp

1. Heat half the olive oil in a 4 quart pot, medium heat.
2. When the oil is hot add the onions and heat till translucent, about 4-7 min. Make sure to stir.
3. After the onions are cooked add the cubed kohlrabi and cook with the onions for about 2-5 min.  Then add the garlic and cook for 1-2 min without burning.
4. Add in the stock, half the kohlrabi leaves, salt and pepper. Cover and reduce heat to a simmer for about 20 minutes or till the kohlrabi is tender.  Then add in the milk slowly while stirring.  Heat back to a simmer.  Remove from heat, let cool.
5. When the soup has cooled, blend in a blender till smooth, add back the remaining leaves, reheat to a simmer and allow leaves to become tender, about 5 minutes.  Season to taste. Goes great with hearty bread.

*Note also makes a great cold soup.