Into every farm share, a little kohlrabi must fall. That odd little green or purple softball that is the swollen stem of a cabbage family member. Did you know that Hamburg Township calls itself the Kohlrabi Capital of the World? Nobody seems to know what to do with a kohlrabi when they have one. On my quest to use up what's in the farm share box, I've made an easy and wonderful soup that confirmed beet-haters love - with the help of a kohlrabi, leeks, and potatoes. It can be served hot or cold. Cold with puddle of buttermilk drifted on top is a big favorite with our friends and family on a hot day. Everyone who tastes this soup loves it and, though it's familiar, can't quite figure out what's in it. See if you agree.
Hot Pink Vichyssoise (or Borscht if you like that better)
1 bunch of medium beets, cooked and peeled and cut into 1" pieces
3-4 leeks, washed and thinly sliced (up to the light green part)
1 kohlrabi, peeled and cut into 1" cubes (can substitute parsnips or other cabbage-y veg)
2 T. olive oil
4 medium potatoes, peeled and cut into 1" cubes
3-4 C. chicken broth
1 t. fresh dill, chopped fine
Saute leeks and kohlrabi in olive oil until wilty and beginning to brown. Add potatoes and stir a bit. Add enough chicken broth to just cover the veggies completely. Simmer until potatoes are very soft. Add beets and dill. Turn off the heat and allow to cool. When cool, puree until silky smooth, either in a blender or with an immersion blender. Chill until completely cold.
Serve in a mug with a swirl of good buttermilk on top and a few minced chives .