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Old 01-21-2011, 06:53 AM
 
Location: The Hall of Justice
25,906 posts, read 38,299,559 times
Reputation: 42611

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I made this last night. It's a yummy soup for this time of year. You could use all sorts of root vegetables in this (I substituted carrot for the potato this time, as I forgot I was out of potatoes), or use vegetable broth instead for a vegetarian version. I also use 3 tbsp of butter and 3 tbsp of flour--it's easier to measure than 2.5 and I included extra veggies anyway. I am posting the original recipe from Bon Appetit's One-Dish Meals, with a couple of my own notes.

This is excellent the next day.

Winter Vegetable Soup with Dill

2 1/2 tbsp butter
2 medium leeks, trimmed and coarsely chopped (about 4 cups)
2 medium kohlrabi, trimmed, peeled and diced (about 4 cups), reserve any small tender leaves
1 small turnip, trimmed, peeled and diced (about 3/4 cup)
2 1/2 tbsp all-purpose flour
5 cups chicken stock, preferably homemade
1/4 cup chopped fresh dill or 2 tbsp dried dill weed
3/4 tbsp salt
1/8 tsp freshly ground pepper
1 medium potato, peeled and diced
2/3 cup sour cream, room temp
Fresh dill sprigs and sour cream for garnish

Melt butter in 3-qt. pot over medium-high heat. Add leeks and saute until limp, 4 to 5 minutes. Do not brown. Add kohlrabi and turnip, reduce heat to medium-low and cook 1 minute, stirring constantly. Sprinkle flour over vegetables and mix thoroughly. [I recommend you cook this mixture on low for 1 to 2 minutes to fully cook the flour.] Gradually blend in the chicken stock. Stir in chopped dill, salt and pepper. [Bring to a boil.] Cover [and reduce heat to low] and simmer for 12 minutes.

Add potato to soup. Cover and simmer until vegetables are tender, 10 to 12 minutes. [I recommend 20 or so. If your veggies are chopped and the larger side, 12 minutes won't be enough.] Soup can be prepared to this point and refrigerated. Reheat before continuing.

Combine sour cream with 1/2 cup soup broth [just use a ladleful] in small bowl and blend until smooth. Gradually add sour cream mixture back to soup, stirring constantly; do not let soup return to boil. Adjust seasonings. Ladle soup into heated bowls. Garnish with dill and sour cream and serve.
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Old 01-21-2011, 06:58 AM
 
Location: The Hall of Justice
25,906 posts, read 38,299,559 times
Reputation: 42611
If you are not sure what kohlrabi is, here's a pic:

Healthy Eating: Kohlrabi | Natural Health Solutions

If you can't find them, you could substitute rutabagas or parsnips, or just use more of one of the other vegetables.
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Old 01-21-2011, 09:35 AM
 
Location: Charlotte county, Florida
4,196 posts, read 5,597,954 times
Reputation: 12230
Thanks for the Link to the Kohlrabi.

I was in the store the other day checking out the produce. Above it all were these signs and prices all mingled together, below all these nice fresh vegi's all mingled together..
The problem was, there was no order to the signs or the vegi's so basicly if you did not know what you were looking at you were out of luck.

They did have kohlrabi, now I know. I'd like to try this recipe and i'm sure it would be ok to sub a vegi stock for the chicken stock.
I'm not a vegitarian but i'm starting to look into fat and calories a little more.

I may also add Parsnips and sub the potato for a sweet potato.
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