Kohlrabi & Gorgonzola Soup

Name: Kohlrabi & Gorgonzola Soup
Yield: Serves 4
Ingredients: 100 ml (3½ fl oz, ½ cup) double cream; Salt & freshly ground black pepper; 75 g (3 oz, scant ½ cup) Gorgonzola, crumbled; 100 ml (3½ fl oz, ½ cup) milk; 1 litre (1¾ pints, 4 cups) Chicken Stock; 1 potato, peeled & cut into small cubes; 25 g (1 oz, 2 tablespoons) unsalted butter; 2 kohlrabi, peeled & cut into small cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Kohlrabi is a strange and, in my view, much underrated vegetable. It looks like a turnip but is in fact a member of the cabbage family. Its mild flavour is very good with Gorgonzola; however if you can’t find kohlrabi, you could substitute sweet potatoes, turnips or cauliflower.

Ingredients

25 g (1 oz, 2 tablespoons) unsalted butter
2

Gluten-free
Soup

Method

Heat the butter in a pan, add the kohlrabi and potato and cook over a gentle heat for 2-3 minutes. Add the stock and bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are very soft. Purée the soup in a blender until smooth. Pour it back into the pan, add the milk and cream and bring to the boil. Remove from the heat and stir in the Gorgonzola. Season to