Cream of Kohlrabi Soup
4 – 6
cups chicken stock
tsp ground nutmeg
and roughly chop kohl rabi, melt butter in a
large saucepan, cover and sweat over low
heat for 10 minutes, stirring
stock to pan, bring to boil then reduce to
simmer, partially covered 20 minutes until
kohl rabi is tender.
to cool for ease of handling before
processing in batches until smooth.
to pan and reheat without allowing to boil.
Stir in cream, nutmeg, salt and pepper to