Oudeis’s Kohlrabi Cream Soup
This soup was an experiment, it turned out excellent. Ma intention was to use kohlrabi differently (in Croatia we use it only for two meals: stew and another stew), so I tried to make a soup. This is how it goes:
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon olive oil
- 20 grams butter
- 2 teaspoons fresh parsley
- 1 garlic cloves
- 100 grams green onions
- 2 tablespoons semolina
- 10 grams salt
- 15 grams pancetta
- 20 grams celery chopped fresh leaves
- 400 grams kohlrabi
- 100 grams heavy cream
- 2 grams freshly ground pepper white
- Carbohydrate 15.3662199954979 g
- Cholesterol 47.55 mg
- Fat 15.5672099994639 g
- Fiber 5.07744989052087 g
- Protein 4.33522999915938 g
- Saturated Fat 8.97717799992498 g
- Serving Size 1 1 Serving (175g)
- Sodium 99.2696249982294 mg
- Sugar 10.288770104977 g
- Trans Fat 1.03357974996007 g
- Calories 209 calories
Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter. When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire. When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat. Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons and pancetta.
