Kohlrabi Puree Soup with Croutons and Fried Mushroom Garnish
Soups • Italian
Description
Kohlrabi puree soup with croutons and a garnish of fried mushrooms
Ingredients
- Kohlrabi 4 pieces
- Onion 2 pieces
- Garlic 3 cloves
- Carrot 1 piece
- Potato 1 piece
- Celery salt 2 stalks
- Chicken Broth 5 qt
- 10% cream 5 fl oz
- Salt to taste
- Chili Flakes ½ teaspoon
- Italian chopped parsley 1 tablespoon
- Pide bread 1 piece
- Vegetable Oil 6 tablespoons
- Fresh Mushrooms 4 pieces
Step-by-Step Guide
Step 1
Wash and peel all the vegetables.
Step 2
Slice the mushrooms lengthwise and fry them in vegetable oil on both sides. Transfer to a paper towel to drain excess oil.
Step 3
Finely chop the onion and crush the garlic with the flat side of a knife. In a heavy-bottomed pot, heat the oil and sauté the onion and garlic until translucent.
Step 4
Dice the carrot, potato, celery, and kohlrabi, add them to the pot, stir, and sauté over medium heat for 15 minutes.
Step 5
Bring the broth to a boil, pour about 0.5 liters into a separate container, and set aside.
Step 6
Pour the remaining broth over the vegetables until they are covered by about the thickness of three fingers. Cover the pot and cook over medium heat, stirring occasionally, for 40-50 minutes until the kohlrabi is soft.
Step 7
Cut the pita into strips and toast it over a toaster or in a heated pan without adding oil.
Step 8
When the vegetables are ready, remove the pot from the heat. Use a blender to puree everything; if it becomes too thick, dilute it with the reserved broth.
Step 9
While stirring constantly, pour in the cream, season with salt to taste, then add the red pepper and Italian herb mix.
Step 10
Return the pot to the stove and heat the soup over low heat, stirring constantly for 5 minutes.
Step 11
Ladle the soup into bowls, garnish with mushrooms and croutons.
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