Table of Contents

Nitko’s Kohlrabi Cream Soup: A Taste of Unexpected Delight

The first time I tasted kohlrabi, I wasn’t sure what to make of it. Its slightly sweet, almost peppery flavor was unique and intriguing. Years later, while experimenting in my own kitchen, that unique flavor memory sparked an idea – a creamy, comforting soup that would showcase kohlrabi in a whole new light. This soup is the culmination of that spark, a delightful twist on a vegetable often relegated to the side dish. It’s a recipe that proves that sometimes, the best culinary creations come from daring to try something new.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30-45 minutes
Total Time: 50-65 minutes
Servings: 4
Yield: 4 bowls
Dietary Type: Vegetarian (easily adaptable to vegan by swapping heavy cream)

Ingredients

100 g baby spring onions
20 g green celery sprigs
1 teaspoon olive oil
20 g butter
400 g kohlrabi
1 clove garlic
2 tablespoons semolina
100 g heavy cream (optional, for vegan: use plant-based cream or cashew cream)
15 g pancetta
2 teaspoons chopped parsley
10 g salt
2 g white pepper
1 liter water (or more, depending on desired consistency)

Equipment Needed

Large soup pot or Dutch oven
Cutting board
Sharp knife
Blender (immersion or regular)
Small frying pan
Paper towels

Instructions

Begin by prepping your vegetables. Cut the baby spring onions and kohlrabi into small, manageable pieces. This will help them cook evenly.
In a large soup pot or Dutch oven, sauté the onions and kohlrabi in a mixture of olive oil and butter over medium heat. The combination of oil and butter provides both flavor and prevents the butter from burning.
Continue to sauté the vegetables until they begin to soften, approximately 5-7 minutes.
Add the chopped green celery sprigs and minced garlic to the pot. Sauté for another minute or two, until the garlic is fragrant. Be careful not to burn the garlic, as this will impart a bitter taste.
Season the vegetables with salt and white pepper. The white pepper adds a subtle heat and avoids the black specks in the soup, maintaining its creamy appearance.
Pour in 1 liter of water (or more, if needed to cover the vegetables). Bring the mixture to a simmer.
Reduce the heat to low and cook for 20-30 minutes, or until the kohlrabi is very tender and easily pierced with a fork.
Once the vegetables are tender, remove the pot from the heat. Using an immersion blender (or transferring the soup in batches to a regular blender), carefully blend the soup until it is completely smooth and creamy. Work in batches to prevent hot soup explosions if using a regular blender.
Return the blended soup to the pot. Stir in the semolina. This will help to thicken the soup and give it a velvety texture.
In a separate small frying pan, cut the pancetta into very thin pieces. Fry them over medium heat until they are crispy and golden brown.
Transfer the crispy pancetta to a paper towel-lined plate to drain off any excess fat. This will ensure they stay crisp.
Simmer the blended soup for another 10-15 minutes, stirring occasionally, to allow the semolina to fully cook and thicken the soup.
Just before serving, stir in the heavy cream (or your chosen plant-based alternative) and chopped fresh parsley. Taste and adjust the seasoning as needed.
Serve the Kohlrabi Cream Soup hot, garnished with the crispy pancetta and croutons (optional).

Expert Tips & Tricks

For an even smoother soup, consider straining it through a fine-mesh sieve after blending.
Roasting the kohlrabi before adding it to the soup can deepen its flavor and add a hint of sweetness. Toss the kohlrabi with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
If you don’t have pancetta, you can substitute bacon or even a sprinkle of smoked paprika for a smoky flavor.
To make a vegan version without sacrificing creaminess, soak raw cashews in hot water for 30 minutes, then blend them with fresh water until smooth and creamy. Use this cashew cream in place of the heavy cream.
If the soup is too thick, add more water or vegetable broth until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Serving & Storage Suggestions

Serve Nitko’s Kohlrabi Cream Soup hot as an appetizer, lunch, or light dinner. Garnish each bowl with crispy pancetta, a sprinkle of fresh parsley, and a few homemade croutons for added texture.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage (up to 2 months). Thaw completely in the refrigerator before reheating.

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling the soup, as this can cause the cream to curdle.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	190 kcal	N/A
Calories from Fat	131 g	69%
Total Fat	14.6 g	22%
Saturated Fat	8.5 g	42%
Cholesterol	44.9 mg	14%
Sodium	1038.9 mg	43%
Total Carbohydrate	13.6 g	4%
Dietary Fiber	4.4 g	17%
Sugars	3.8 g	15%
Protein	3.3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Vegan Kohlrabi Cream Soup: Substitute the butter with olive oil or vegan butter, use plant-based cream (such as soy, almond, or cashew cream), and omit the pancetta or replace it with smoked tofu or tempeh bacon.
Spicy Kohlrabi Cream Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a touch of heat.
Kohlrabi and Potato Cream Soup: Add a diced potato to the pot along with the kohlrabi for a heartier soup.
Herbed Kohlrabi Cream Soup: Experiment with different herbs such as thyme, chives, or dill to customize the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use kohlrabi greens in this soup?
A: Absolutely! Kohlrabi greens are nutritious and flavorful. Add them to the pot along with the celery sprigs for extra flavor and nutrients.

Q: I don’t have semolina. What can I use instead?
A: You can substitute cornstarch or flour to thicken the soup. Mix 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water to form a slurry, then whisk it into the soup during the last 10-15 minutes of cooking.

Q: How do I know when the kohlrabi is cooked enough?
A: The kohlrabi is cooked when it is easily pierced with a fork and has become tender.

Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors may even develop more over time.

Q: Can I freeze this soup?
A: Yes, but be aware that the texture of the cream may change slightly after freezing and thawing. For best results, omit the heavy cream before freezing and add it after thawing and reheating.

Final Thoughts

Nitko’s Kohlrabi Cream Soup is a testament to the power of experimentation in the kitchen. It’s a simple yet elegant soup that showcases the unique flavor of kohlrabi in a creamy, comforting way. I encourage you to try this recipe and discover the unexpected delight of this often-overlooked vegetable. Don’t hesitate to experiment with variations and substitutions to make it your own. Share your creations and feedback – I’d love to hear how you enjoy this delightful soup! Consider pairing it with a crusty loaf of bread or a side salad for a complete and satisfying meal.

Nitko’s Kohlrabi Cream Soup Recipe