"The kohlrabi leaves may be used as a garnish for the soup: blanch the leaves and then strip off the tough center stem, roll and slice into thin strips, and then top the soup with the leaves when serving." 1 to 2 teaspoons butter

½ medium onion, chopped

1 pound kohlrabi, peeled and chopped

1 ¼ cups vegetable stock

1 ¼ cups milk

½ bay leaf

salt and black pepper to taste

Melt butter in a large saucepan. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes. Add vegetables stock, milk and bay leaf 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 or conventional blender or food processor, puree soup until smooth. If desired, 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.

recipe from the Green Earth Institute