A couple of weeks ago I bought two kohlrabis at my local farmers market.
Since I never had kohlrabi before, I did some research and found a recipe for a kohlrabi and pecorino soup. I adapted the recipe from the book ‘Zoete en hartige heerlijheden’ (sweet and savoury delights) by Kirsten Eckhart en Jan Willem Hendricks form the Amsterdam based restaurant Gartine.
For me this soup is a keeper: once cooked the kohlrabi may have quite a strong cabbage smell, but the flavour is much more subtle and it combines perfectly well with the salty sharpness of the pecorino cheese.
4 medium potatoes
2 cloves of garlic, peeled and roughly chopped
1 litre vegetable stock
2 medium onions, diced
A bunch of parsley, finely chopped
Salt and freshly grated black pepper to taste
30 ml olive oil
Pecorino to taste
Heat the olive oil in a heavy based pan and add the onions and garlic. Turn the heat down, place the lid on the pan and fry for about 10 minutes, until the onions have softened but not browned.
In the mean time peel the kohlrabi and potatoes and cut into a 2cm dice. Add the kohlrabi, potatoes, parsley and stock and bring to a boil. Let it simmer for about 30 minutes, until all the ingredients are cooked, and blend in a blender or food processor until smooth. Season with salt and pepper to taste.
Serve with some freshly grated pecorino and chopped parsley.