All Easy Recipes. Cook all that you can cook. Kohlrabi Soup
(Kalarabeleves)
 
What You Need:            (To Serve: 6 to 8)
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  • A 3-pound frying chicken
  • 2 medium sized whole peeled onions (about ½ pound)
  • 8 cups water or chicken stock or water and chicken stock combined
  • 2 cups kohlrabies diced into ½-inch cubes (about 4 medium-sized kohlrabies)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt
  • 2 tablespoons finely chopped parsley

    • How To Cook:
    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.

    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.

    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.

    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.

    5. Strip the skin from the chicken and pull the meat from the bones. Cut the meat into ½-inch cubes and add them to the pot. Simmer about 20 minutes longer, or until the kohlrabies are tender.

    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 ½ cup of the stock from the pot.

    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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