When you have a lot of big turnips or kohlrabi here’s an option for future meals.
Turnip or Kohlrabi Soup Starter
- 2 onions-diced
- 3 medium carrots-shredded or diced fine
- 3-4 cloves of garlic, chopped or pressed
- fresh herbs, dill, thyme, savory, you get the idea
- 6-8 turnips or kohlrabi- peeled if tough skinned and cubed
- 1 quart rich chicken stock or veggie stock
- Juice from 1 lemon or lime
- 1 tsp salt
- black pepper
- In a heavy soup pot slowly saute in olive oil the onions, carrots, garlic and herbs.
- Once the onions smell sweet and the other veggies are beginning to soften add the turnips/kohlrabi, chicken stock and lemon/lime juice.
- Bring to a boil and turn down to a slow simmer for about 30 minutes.
- Once everything is soft use and immersion blender to puree the soup starter.
- Add salt and black pepper to your taste.
- Next Step is Very Important: Run everything through a Foley mill (this tool is also great for applesauce) because the older root vegetables sometimes have little fibrous tubules that will not break down. You DON’T want to find them in your soup.
- Cool the mixture.
- Freeze in 1 quart containers.
When you’re ready to have a hot lunch in the winter dump the block of soup starter into a soup pot on simmer. Once it has defrosted stir in about 1 cup of ½ & ½ or whole milk. If you have company, try drizzling just a bit of truffle oil over the bowl of hot soup.