After the extended winter this year the choice of the fresh vegetables at the farmers´ market is starting to multiply week by week and the opportunities to shake up another snazzy soup are equally expanding.
|Aromatic Wild Garlic|
The season for wild garlic in the nothern hemisphere is mainly in April and May. It finds its rightful place in a wild garlic risotto, can be folded into bread dough, mixed into a pesto or used raw to burst its garlicky taste. It has a smoother garlic taste than the conventional garlic cloves.
I thank my colleague Eli and her generous Mom and her garden where the wild garlic grows like weed.
I picked up one of the kohlrabis from the pile of these freshly harvested vegetables and assessed the baby smooth skin and the juicy crunch inside. The good ones have a kind of sweaky sound. Perfect! Can´t wait to be in the kitchen and 30 minutes later here comes lunch... Can´t be any fresher.
|Fresh Kohlrabi (Swiss Rübkohl, Estonian Nuikapsas)|
Kohlrabi and wild garlic soup
Ingredients for 2:
1 tbsp vegetable oil (eg. rape seed)
1-2 onion, chopped
1 Kohlrabi, cut into cubes
0.5 dl white wine or white sherry (optional)
0.7 l vegetable or chicken stock
2 tbsp fresh cream
6-8 leaves of wild garlic, cut into fine stripes
|Main ingredients for the kohlrabi & wild garlic soup|
Heat the oil in a pan and cook the onions until for about 5 minutes until translucent.
Add the kohlrabi and cook for a few more minutes. Add the wine and let it sizzle away, then add the stock. Cook until kohlrabi is soft, about 10 minutes.
Take the soup off the heat and pureé until smooth. Mix in the cream and bring to boil. Season with salt and pepper.
Serve with freshly cut wild garlic leaves.
|Kohlrabi and wild garlic soup|