Ingredients
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2 bulbs of Kohlrabi
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1 Onion
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50 g of Lard
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2 tbsp. of Extra Virgin olive oil
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700 ml of Almond milkroughly
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Salt
Directions
This kohlrabi cream soup is a dish of Transylvanian cuisine. Yes, yes, it’s from the homeland of Dracula 🙂 Transylvania is a region of Romania that is famous for its cuisine, which was formed under the influence of Hungarian cuisine. Transylvanian cuisine is full of wonderful soups, meat, giblets and vegetable dishes. Kohlrabi soup is a wonderful representative of Transylvanian cuisine. Naturally, in the classic version, the lard in the soup remains and it is cooked with cream, but we make it a more delicate adaptation with almond milk, which is not inferior in taste to the original!
You should definitely try it!
Bon Appétit!
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Steps
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1
Done
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Cut the lard into small cubes. In a saucepan with a thick bottom pour the olive oil, put the lard in it and melt the fat out of the lard on low heat. |
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2
Done
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While the lard is cooking, dice the onions into small cubes. Peel the kohlrabi and cut them into small cubes as well. |
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3
Done
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When the fat is melted, remove the pieces of lard, we will no longer need them for the soup, you can eat them or use them for other dishes. Add the onions to the pot and braise until they are completely soft and golden over low heat. It will take about 15 minutes, the onions should be braised, not brown. |
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4
Done
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When the onions are cooked, add the kohlrabi and braise them all together for a couple of minutes, stirring. Then add the almond milk just to cover the vegetables and add a little salt. Bring it to the boil, lower the heat and simmer under a lid for about 45 to 60 minutes. Kohlrabi should become very soft and have a beige color. You may need to add a little more liquid during cooking if it evaporates a lot. |
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5
Done
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Put the cooked soup in a blender and blend it to a creamy consistency. Add salt to taste and more almond milk if the soup is too thick. |
