| CHILLED KOHLRABI SOUP WITH DILL PUREE AND BEET CHIPS |
Recipe provided by Charlotte Technical Center Chef Instructor Jason Osborne
2 Tbsp butter, whole
4 oz sweet onions, julienned
1 tsp garlic, minced
1/4 cup celery, diced
1 pound kohlrabi, peeled and chopped
8 ounces red potatoes, peeled and chopped
1/4 cup white wine
3 cups chicken stock
Salt to taste
White pepper to taste
1 ounce roux, blond
1 1/2 cups heavy cream
1 lemon, juiced
dash Tabasco sauce
dash Worcestershire sauce
Prepare all ingredients. In a soup pot, melt butter, add onions, and cook for
3 minutes.
Add celery, kohlrabi, and garlic. Cook 5-7 minutes until the kohlrabi is soft.
Add wine and cook 10 minutes.
Add chicken stock and season with salt and pepper. Add potatoes and
simmer 45 minutes.
Add roux and puree until smooth. Strain and adjust seasoning.
Finish with heavy cream and lemon juice. Chill before serving.
2 Tbsp butter, whole
4 oz sweet onions, julienned
1 tsp garlic, minced
1/4 cup celery, diced
1 pound kohlrabi, peeled and chopped
8 ounces red potatoes, peeled and chopped
1/4 cup white wine
3 cups chicken stock
Salt to taste
White pepper to taste
1 ounce roux, blond
1 1/2 cups heavy cream
1 lemon, juiced
dash Tabasco sauce
dash Worcestershire sauce
Prepare all ingredients. In a soup pot, melt butter, add onions, and cook for
3 minutes.
Add celery, kohlrabi, and garlic. Cook 5-7 minutes until the kohlrabi is soft.
Add wine and cook 10 minutes.
Add chicken stock and season with salt and pepper. Add potatoes and
simmer 45 minutes.
Add roux and puree until smooth. Strain and adjust seasoning.
Finish with heavy cream and lemon juice. Chill before serving.
