Kohlrabi & Gorgonzola Soup

Preparation info
  • Serves


    • Difficulty


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.


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


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