Apple and Kohlrabi Soup with Goat Cheese

And it’s a very good question as it really is a bit of a challenge. So, what I did was to first try kohlrabi raw and it’s crunchiness made me think immediately of an apple!

But then it would be missing the umami…and that’s when I thought about adding herbed goat cheese! What you don’t see here is the final touch: I toasted some ciabatta bread with olive oil and spread a mix of Italian herbs and kosher salt on it.

Without any doubt this is the most tasty soup I ever made. The sweetness of the apple with the light bitter note of the kohlrabi were exalted and perfectly balanced by the herbed goat cheese. Enjoy!

Ingredients

• 2 kohlrabi (turnips)
• 1 potato
• 1 white onion
• 2 apples
• 100 g herbed goat cheese
• 2 bay leaves
• 1 tsp kosher salt
• black pepper
• 1 l vegetable bouillon
• 1 tbsp extra virgin olive oil
• 2 slices ciabatta bread
• 1 tbsp mixed italian herbs

Instructions

• Dice the kohlrabi, onion, one apple and the potato and gently cook them in a large pan with one spoon of oil until lightly golden. Then add your bouillon and let simmer for half an hour.
• Meanwhile slice the other apple thinly with a mandolin and lay it in a baking tray with a drizzle of olive oil and herbs. Bake at low temperature for 15 minutes or until crisp. What you want is apple savory crisps ( you can make more to have a healthy snack later..). Use the same tray to toast the bread with herbs and oil.
• When the vegetables are soft, take out of the hobs and mash with what you have (handled mixer, kitchen robot etc) until is creamy and smooth. Then add 2 spoons of goat cheese and mix again.
• Serve your creamy soup with the apple crisps and toasted bread.

Notes

Related: Turnip Stew Related: Roast Vegetable Soup with Basil

Related: Pumpkin Cream Soup with Saffron & Melting Chestnuts Related: Butternut Pumpkin Soup with Rosemary and Ginger Related: Creamy Mulligatawny Soup