Ingredients
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2 Kohlrabi
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1 potatoes
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1 white onion
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2 apples
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100 g Herbed Goat Cheese
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2 Bay Leaves
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1 tsp Kosher Salt
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black pepper
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1 l vegetable bouillon
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1 tbsp extra virgin olive oil1 tbsp for the soup and as much as you like for the bread
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2 slices ciabatta bread
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1 tbsp mixed italian herbs
Directions
So, yeas guys, my mystery ingredient is kohlrabi, and yes, off course I made a soup. Many asked me how I would make kohlrabi tasty. And its a very good question as it really is a bit of a challenge itself.. So, what I did was first try it raw, and it’s crunchiness made me think immediately about an apple! But then it would be missing the umami…and that’s when I thought about the herbed goat cheese! What you don’t see here is the final touch to serve it: I toasted some ciabatta bread with EVO oil and spreaded a mix of Italian herbs and kosher salt on it.
Without any doubt the most tasty soup I ever made. The sweetness of the apple with the light bitter note of the kohlrabi were exalted and perfectly balanced by the herbed goat cheese.
How to Make Kohlrabi and Apple Soup with Herbed Goat Cheese:
- Dice the kohlrabi, onion, one apple and the potato and gently cook them in a large pan with one spoon of oil until lightly golden. Then add your bouillon and let simmer for half an hour.
- Meanwhile slice the other apple thinly with a mandolin and lay it in a baking tray with a drizzle of olive oil and herbs. Bake at low temperature for 15 minutes or until crisp. What you want is apple savoury crisps ( you can make more to have a healthy snack later..). Use the same tray to toast the bread with herbs and oil.
- When the vegetables are soft, take out of the hobs and mash with what you have (handled mixer, kitchen robot etc) until is creamy and smooth. Then add 2 spoons of goat cheese and mix again.
- Serve your creamy soup with the apple crisps and toasted bread.
