Ease of Preparation: Easy.
Yield: 4 servings.
Ingredients:
¼ cup (60ml) canola oil, divided
2 large celery stalks, thinly sliced
1 yellow onion, roughly chopped
2 garlic cloves, minced
2 carrots, thinly sliced into half moons
1 kohlrabi bulb, peeled and cut into ½-inch pieces
Salt and pepper
3 cups (720ml) vegetable stock
Juice of 1 kaffir lime
1 ½ cups (360ml) coconut milk
1 thyme sprig
1 bay leaf
1 teaspoon (5ml) black peppercorns
2 sprigs of cilantro
3 fresh kaffir lime leaves
1 cup (240ml) kohlrabi leaves, thinly sliced
3 tablespoons (45ml) white wine
Method:
In a medium-sized saucepan, heat half the oil over medium-high heat.
Add celery, onion, garlic and carrot, and cook for 3-4 minutes, stirring occasionally.
Add kohlrabi, and cook for 2-3 minutes.
Season with salt and pepper.
Add stock, lime juice and coconut milk and bring to a boil.
Place thyme, bay leaf, peppercorns, cilantro and lime leaves in a piece of cheesecloth and tie with butcher twine to secure the ‘bouquet garni’.
Add ‘bouquet garni’ to the soup.
Once boiling, reduce heat and simmer for 20-25, or until vegetables are tender.
Remove ‘bouquet garni’ and pour soup into a food processor.
Blend until smooth.
Meanwhile, heat remaining oil in a medium size frying pan over high heat.
Once oil is hot, add kohlrabi leaves, and cook for 3-4 minutes, or until soft.
Season with salt and deglaze with white wine.
Once wine has been absorbed by kohlrabi leaves, remove from heat.
Serve equal portions of soup, garnished with sautéed kohlrabi leaves.
