Filling, warming and economical, Kohlrabi Soup may be served zoith hot, crusty bread to make a satisfying main dish. If you are unable to obtain kohlrabi, small, tender white turnips may be substituted.
2 oz. butter
1 large onion, finely chopped
2 oz. flour
3 pints chicken stock
6 small kohlrabi, steamed, peeled and cut into
1 teaspoon salt
1 teaspoon black pepper bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
12 oz. cooked chicken, skinned and cut into 1-inch cubes
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occa- sionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
Remove the pan from the heat and stir in the chicken stock. Return the pan to the heat and bring the stock to the boil, stirring constantly. Add the kohlrabi, salt, pepper and bouquet garni. Reduce the heat to moderately low, cover the pan and simmer for 15 minutes.
Add the chicken and simmer for a further 5 minutes.
Remove the pan from the heat. Remove and discard the bouquet garni. Pour the soup into a warmed soup tureen and serve at once.