Kohlrabi, Potato & Apple Soup

As should be evident from my sporadic posts, it’s been a hectic autumn. I’ve done my best to keep up with the onslaught of fresh CSA veggies by making simple and serviceable dinners for one. I also hauled a ridiculous quantity of carrots, turnips, lettuce and fresh herbs down to Baltimore for Thanksgiving. I slunk home guiltily on Sunday, afraid to face the cabbage, kohlrabi and apples that I had left behind.

The cabbage made for a fine lunch once I cut off the moldy bits and cooked it up with carrots and a little bacon. The key is a nice sharp Dijon mustard. I had a work event Monday night. By the time I got home around 10:00, it was all I could do to dice an apple and sprinkle some granola atop my bowl of yogurt. I’m sure I ate dinner on Tuesday night but, between a big fundraising push and the scramble to write my paper for Wednesday’s class, I’ll be damned if I can recall what I made. I’d be willing to bet it involved peanut butter.

By Wednesday, what I had been telling myself was allergies had settled into an undeniable cold. Mercifully, I scored a seat for the long subway ride from Harlem back to my corner of Brooklyn. I’m still not sure whether the train skipped my stop or I failed to notice it through my feverish haze, but the extra long walk through a cold and misty rain didn’t help the situation.

I arrived home exhausted and in need of comfort. Scanning the pantry, my eyes alit on the dregs of a box of Streit’s Matzo Meal left over from my Passover foray into Miso-Spinach Matzo Balls. This time I stuck to the directions on the box, which yielded lovely, classic matzo balls in just under an hour, most of which I spent selecting the perfect soundtrack for my melancholy.

 

A normal person would have served these in a chicken broth, but I had some Hawthorne Valley beet kvass that was approaching its expiration date, so I went with a sort of borscht-matzo ball hybrid. It was deeply satisfying, if slightly off-putting in color.

Unsurprisingly, I didn’t feel much better today, so opted to work from home. Breakfast brought more yogurt with apple and granola. For lunch I simmered a few of the leftover matzo balls with a couple of cubes of frozen chicken stock. At the last minute, I added some sad spinach buried in the back of the crisper. (Forgive me, Farmed Ted.)

Now about that kohlrabi…

Kohlrabi, Potato & Apple Soup

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 large kohlrabi bulbs, peeled and chopped
  • 3 large potatoes, peeled and chopped
  • 3 small apples, peeled, cored and chopped
  • 1/2 tablespoon dried savory
  • 1 teaspoon dried sage
  • 1/4 teaspoon nutmeg
  • 1 teaspoon white pepper
  • salt and pepper
  1. Bring olive oil up to medium heat in a large Dutch oven or other heavy-bottom pot. Sauté the onion until soft, approximately five minutes. Add the kohlrabi and sauté for another five minutes.
  2. Add the potatoes apples, herbs, spices and a healthy pinch of salt. Top with just enough water to cover, bring to a boil and reduce to a simmer. Cook until the kohlrabi is tender, which should take somewhere around 45 minutes, adding more water if needed.
  3. Puree using an immersion blender or in batches in the food processor, thinning with water if needed. Run through a chinois (or a food mill if you’re lucky enough to have one), discarding any fibrous remains. Taste and adjust seasoning with additional salt, pepper or nutmeg.

I had originally thought I might augment the puree with a generous pour of the half and half left by a house guest. But the resulting soup was so smooth and creamy and satisfying all by its vegan self that I opted instead for a sprinkle of pan-toasted croutons and a little diced apple.

Kohlrabi Potato Apple Soup

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