Oudeis's Kohlrabi Cream Soup
This soup was an experiment, it turned out excellent. My intention was to use kohlrabi differently (in Croatia we use it only for two meals: stew and another stew), so I tried to make a soup. This is how it goes:
This soup was an experiment, it turned out excellent. My intention was to use kohlrabi differently (in Croatia we use it only for two meals: stew and another stew), so I tried to make a soup. This is how it goes:
- Carbohydrate 15.3662199954979 g
- Cholesterol 47.55 mg
- Fat 15.5672099994639 g
- Fiber 5.07744989052087 g
- Protein 4.33522999915938 g
- Saturated Fat 8.97717799992498 g
- Serving Size 1 1 Serving (175g)
- Sodium 99.2696249982294 mg
- Sugar 10.288770104977 g
- Trans Fat 1.03357974996007 g
- Calories 209 calories
Step-by-step
- Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter.
- When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire.
- When the vegetable is soft take blender or stick blender to make creamy mixture.
- Add semolina into soup.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy.
- Put the pancetta onto a paper towel to soak fat.
- Cook blended soup for 10-15 minutes more.
- Before serving add heavy cream and parsley.
- Serve with croutons and pancetta.
Add the semolina only after pureeing the vegetables, as starch granules dropped into boiling liquid too early can clump unevenly rather than evenly dispersing. Kohlrabi, a member of the brassica family, contains dense cell walls made of cellulose and hemicellulose. Cooking these fibrous vegetables in water for twenty to thirty minutes softens those rigid structures completely. Once softened, an immersion blender shears the remaining cellular matrix down into micro-particles.
Achieving Velvet Consistency
Fat droplets from the heavy cream and butter coat these vegetable micro-particles, preventing them from coalescing and separating out of the liquid suspension. Maintaining a gentle simmer during the final ten to fifteen minutes allows the semolina grains to swell fully without scorching on the base of the pot. Slicing the pancetta into paper-thin strips ensures rapid rendering of fat at lower temperatures, yielding a crisp texture that contrasts against the smooth soup base.
- If the soup thickens too much during the final simmer, whisk in hot water 30 milliliters at a time until the desired viscosity returns.
- Render pancetta over medium-low heat for 6 to 8 minutes to prevent burning the exterior before the internal fat renders out.
- Store leftovers in a sealed container for up to 3 days at 4 degrees Celsius.
