Cream of Kohlrabi Soup

Cream of Kohlrabi Soup

Another weekend has come and gone. Luckily, this time you could feel summer in the air and we got to warm up in the sunshine. On a quiet, lazy day like that, I love to sit on a blanket with a coffee, something to nibble on, and an interesting read.

"Jamie"

One of the things I read this weekend was the new issue of "Jamie" magazine (the German edition), which is full of interesting recipes and articles. What interested me most, though, was the article about Beata Zatorska, a Polish woman living in Australia who has published a book of Polish recipes based on her childhood memories. From what I've read (unfortunately I haven't seen the book with my own eyes yet), in her book "Rose Petal Jam: Recipes and Stories from a Summer in Poland" the author doesn't just share recipes, but also describes life in the Polish countryside and the time she spent in the kitchen with her grandmother Józefa, as she remembers it from childhood. The only thing that makes me a little sad is how little space is devoted to the author herself and the recipes – only 3 pages (or maybe that's a lot?), photos included. Of course, I'm happy that Polish recipes are making their way out into the world and that word about the book is spreading like this, but I'm left wanting more.

Maybe one of you has already seen this book, or had a chance to try one of the recipes? Write to me! Share your impressions.

Cream of Kohlrabi Soup

Here I sit, wondering what to write about the soup I want to offer you today, and I don't think anything new comes to mind. It's a tasty soup, creamy and delicate in flavor. It's best made with very young kohlrabi, which is still sweet. Because it's so mild, kids love it.

Directions:

Wash and clean the vegetables. Cut the carrots, celery root, onion and leek into large cubes. Peel the potatoes and kohlrabi and cut them into cubes as well. Heat olive oil in a pot, add all the vegetables and sauté until they become slightly sticky and smell strongly aromatic. Pour in the hot vegetable broth, add 2 bay leaves and the allspice, and cook until all the vegetables are completely soft. Blend, season with salt and pepper, add the dill, and add cream if you like. Serve with pumpkin seeds and croutons.

Enjoy!