Kohlrabi, Apple and Almond Soup

Name: Kohlrabi, Apple and Almond Soup (Karalábéleves kertész módra)
Cuisine: Hungarian
Ingredients: 1.2 litres/2 pints/5 cups chicken stock; 4 kohlrabi, peeled and chopped; 2 tart apples, peeled, cored and chopped; 4 parsley sprigs, leaves finely chopped; 1.5 ml/¼ tsp grated nutmeg; 115 g/4 oz ground almonds; 100 ml/3½ fl oz/scant ½ cup sour cream; 15 ml/1 tbsp lightly toasted flaked (sliced) almonds; salt and ground black pepper; salt and ground black pepper

Karalábéleves kertész módra

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

The typical Eastern European vegetable kohlrabi is used widely in the Hungarian kitchen for making soups, stews or side dishes. Here is a light and incredibly easy soup to make, thickened and given richness by ground almonds.

Ingredients

1.2 litres/2 pints/5 cups chicken stock
4

Method

Put the chicken stock in a large pan and add the chopped kohlrabi and apples. Season to taste with salt and pepper, and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until the kohlrabi and apples are soft.
Add the parsley and adjust the seasoning, then stir in the nutmeg. Put the soup into a food processor or blender and process until smooth

PER SERVING: Energy 208kcal/865kJ; Protein 7g; Carbohydrate 9g, of which sugars 9g; Fat 16g, of which saturates 3g; Cholesterol 10mg; Calcium 102mg; Fibre 3.6g; Sodium 461mg