A tasty Kohlrabi-Apple Soup with Parmesan Sourdough Bread

Summer is slowly coming to an end and whilst the days are still sunny and warm, it’s getting already chilly in the evenings and during the nights. So it’s time to look at warming dishes and this means soups.

One of the reasons I love soups is they are not only delicious, but most can be prepared in advance. Which means, meal preparation can be easily fit into my daily timetable when it’s most convenient to me, not when everybody expects to get dinner.

Do you also get the impression, soups taste actually better when warmed up again? I definitely think that’s the case.

I am currently totally into this kohlrabi-apple soup, loving its mild, slightly sweet taste upped with the fresh parsley oil and crunchy parmesan sourdough bread.

Kohlrabi is largely popular in Germany but looking elsewhere I often feel it is not getting the attention it deserves. It does not even have a proper English name, other then sometimes being called German turnip.

For those not familiar with kohlrabi, it is a hugely versatile vegetable that can be eaten either raw or cooked in many different ways. It comes with either green or purple skin (though both varieties will be white inside) and tastes a bit like broccoli or cabbage albeit it is milder and slightly sweeter. 

Recipe: Kohlrabi-Apple Soup with Parsley Oil and Parmesan Sourdough bread

Serves 4

1 large kohlrabi (or 2 small ones)
2 apples
1 onion
500 ml vegetable broth
250 ml heavy cream
6 tablespoons olive oil
1 bunch parsley
½ teaspoon sea salt
2 slices of sourdough bread
50 g freshly grate parmesan

Method

Peel kohlrabi and apples and chop into small pieces. Finely slice the onion. Heat two tablespoons of olive oil and fry kohlrabi, apples, and onion for a few minutes. Add vegetable broth and let simmer for about 25-30 minutes until the kohlrabi is tender.

Puree until obtaining a smooth cream then add the heavy cream and bring back to boil shortly. Season with salt, pepper, and sugar to taste.

In the meantime, preheat oven to 220°C.

Finely chop the parsley then add four tablespoons of olive oil and ½ teaspoon of sea salt.

Line a baking sheet with parchment paper. Cut two slice of sourdough bread into small pieces and place on the baking sheet. Top up with freshly grated parmesan, then drizzle with a bit of olive oil. Bake for about 5 minutes until well browned and the parmesan is completely melted.

Serve drizzled with the parsley oil and accompanied with the parmesan bread.