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Kohlrabi and Potato Soup
4 servings (Makes 8 cups)
Kohlrabi, a member of the brassica family, tastes a little like a number of other vegetables. It’s frequently cut into sticks and eaten raw, but it’s also perfect for soup.
If you buy the kohlrabi with its greens attached, save them and cook them for another meal (or side dish) the way you would collard greens.
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 cloves garlic, chopped
2 1/2 pounds kohlrabi (1 large or 2 small bulbs), peeled and diced
1 large potato (about 12 ounces), peeled and diced
4 cups homemade or store-bought, no-salt-added vegetable broth
1 small Asian pear, peeled, cored and finely chopped
1/2 cup pecan halves, toasted and chopped (see NOTE)
2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes.
Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.)
Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot.
NOTE: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
NUTRITION Per serving: 350 calories, 8 g protein, 44 g carbohydrates, 20 g fat, 2 g saturated fat, 0 mg cholesterol, 95 mg sodium, 15 g dietary fiber, 17 g sugar
From Washington Post Food editor Joe Yonan, author of Eat Your Vegetables: Bold Recipes for the Single Cook (Ten Speed Press, 2013).