• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound kohlrabi bulbs, peeled and chopped
• 2 1/2 cups vegetable stock
• 2 1/2 cups milk
• 1 bay leaf
• Salt and black pepper
Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf. Using an immersion blender, conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.