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Hungarian Kohlrabi Soup

From CSA Farmers Market

<p>This recipe is from a little pocket-size cookbook (Hungarian Recipes) Pat Gall found in a Hungarian shop in Youngstown OH</p> <p>To make things a little healthier, plain yogurt for the sour cream, and sometimes add other veggies, like broccoli. In fact, I&#8217;ve floated some shaved cheese and bacon bits on top of the bowl before serving.</p>
Source: Patricia Gall, (Entered by Marian Listwak )
Serves: 4 servings

1 lb. about 4 or 5 small pieces kohlrabi
1/4 cup oil
2 tablespoons flour
2 tablespoons chopped parsley
1/2 tsp salt
to taste freshly ground pepper
4 cups veal or chicken broth
1/4 cup sour cream

Step by Step Instructions
  1. Peel the kohlrabies and cut into 1/2 inch pieces.
  2. Heat oil in a heavy saucepan and saute the kohlrabi pieces until golden.
  3. Sprinkle with the flour and continue cooking until light brown.
  4. Add the parsley, salt, and pepper.
  5. Stir in the stock, bring to a boil, and simmer, partially covered, for 45 minutes or until the kohlrabi is tender.
  6. Remove from the heat and cool slightly.
  7. Dilute the sour cream with 2 T of soup, then slowly pour the mixture back into the soup.
  8. Bring back to simmer and take off heat. Serve hot.