Kohlrabi and onion puree with milk to give a creamy base to this soup given texture by the addition of orzo pasta.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
253 Calories
Recipe Instructions
Step 1
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
Step 2
Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
Ingredients
2 tablespoons butter
1 onion, chopped
1 bay leaf
1 pinch salt and ground black pepper to taste
1 pound kohlrabi, peeled and cut into 1/2-inch dice
