Curried Kohlrabi and Potato Soup
The best things in life may be free, but we still have to pay for our food. Still, some things out there are almost as good as free- like kohlrabi and potato. And even the humblest of produce can go to make a tasty and wonderful dish sometimes- all you need to do is to try things out!
So I tried to turn this rather ordinary tasting root into something a little more extraordinary. I chopped the kohlrabi and the potato into a fine dice, along with diced bacon, onion, carrot and celery, and put them into a saucepan with some cumin, a little fennel seed, grated ginger, garlic, salt and pepper and started them all frying in their own juices and the fat from the bacon. After about 2-3 minutes, add some Herbs de Provence, turmeric and madras curry powder and de- glaze the saucepan with a shot of Sambuca.
Now add a little orange juice, a little vegetable stock and reduce to a low simmer. After around 6-7 minutes, the potato and kohlrabi should be almost cooked. At this point, remove some of the cubes and set them to one side for later. Pour the rest of the soup into a blender and whiz until you have a nice smooth mixture. It is probably a little thick at this point, so you can adjust by adding more stock if necessary and a good shot of regular milk. There is no need for cream- trust me.
Once you are ready to serve, add the diced potato and kohlrabi again, to bring everything up to temperature. As a garnish, I used a julienne of kohlrabi, a few leaves of parsley, a sprinkle of cumin and a little crispy bacon dice... and doesn't it just look great!?!
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