Hungarian Kohlrabi Soup

• 1 Tbsp butter
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1 large carrot, chopped
• 3 1/2 cups chicken broth
• 1 pound kohlrabi with leaves
• 1 sweet potato
• 1 Tbsp flour
• 2 Tbsp butter
• 1 Tbsp lemon juice
• Salt and pepper

Get Ingredients

Saute the onion in large skillet with 1 Tbsp butter. Add garlic and carrots. Cook, covered, for 5 minutes. Add 1 cup chicken broth and continue to cook covered for 10 minutes. Transfer mixture to a blender and blend until smooth. Pour into a big saucepan.

Meanwhile, trim, peel, and dice the kohlrabi. Peel and dice the sweet potato. Wash the kohlrabi leaves and chop. Set aside.

Once the broth is pureed, add the remaining 2 1/2 cups chicken broth, kohlrabi, and sweet potato. Cook until veggies are tender, about 15 minutes.

In a small saucepan, melt 2 Tbsp butter. Stir in flour and cook for 2 minutes. Whisk in some hot soup. Whisk mixture together then pour back into the rest of the soup. Cook until slightly thickened, 10 minutes. Add kohlrabi leaves. Cook for another 5 minutes. Add lemon juice, salt, and pepper to taste.