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Kohlrabi Soup
(Kalarabeleves)
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| What You Need: |
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A 3-pound frying chicken
2 medium sized whole peeled onions (about ˝ pound)
8 cups water or chicken stock or water and chicken stock combined
2 cups kohlrabies diced into ˝-inch cubes (about 4 medium-sized kohlrabies)
2 tablespoons butter
2 tablespoons flour
Salt
2 tablespoons finely chopped parsley
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| How To Cook: |
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1. Combine the chicken and onions in a 5-quart casserole or soup kettle and cover them, depending on the degree of richness desired, with the chicken stock, or a mixture of chicken stock and water, or water.
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2. Bring the liquid to a boil, skim off the surface scum, then reduce the heat to medium. Partially cover and cook for 40 minutes, or until tender.
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3. Remove the chicken and strain the soup through a sieve set over a large bowl, pressing down on the onions with a wooden spoon before discarding them.
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4. Skim off the surface fat, return the stock to the pot, bring it to a boil and add the diced kohlrabies. Turn the heat to its lowest point, partially cover the pan and simmer while you prepare the chicken.
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5. Strip the skin from the chicken and pull the meat from the bones. Cut the meat into ˝-inch cubes and add them to the pot. Simmer about 20 minutes longer, or until the kohlrabies are tender.
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6. Melt the butter in a heavy 8-inch skillet over medium heat. When the foam subsides, stir in the flour. Continue to stir until the flour is lightly browned, then add ˝ cup of the stock from the pot.
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7. With a wire whisk, stir over low heat until the sauce begins to thicken, then whisk it into the pot. Simmer for 10 minutes longer. Taste for seasoning. Pour the soup into a heated tureen and sprinkle it with the chopped parsley.
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