Kohlrabi Soup with Anise Flavor
Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.
Ingredients
| 800 | millilitres |
water
|
|
| 3 | each |
chicken wings
|
* |
| 50 | grams |
fennel fronds
stems, chopped |
* |
| 50 | grams |
leeks
green leaves, chopped |
|
| 1 | each |
allspice
|
* |
| 200 | grams |
kohlrabi
peeled, diced |
* |
| 30 | grams |
kohlrabi
leaves, shredded finely |
* |
| 1 | each |
potatoes
peeled, diced |
|
| 50 | grams |
carrots
scraped or just well rinsed, sliced |
|
| 20 | grams |
parsnips
scraped or just well rinsed, sliced |
|
| 30 | grams |
celeriac root
peeled, sliced |
* |
| 1 | each |
scallions, spring or green onions
chopped finely |
|
| ½ | cup |
dill weed
chopped finely |
* |
| 1 | each |
lovage
fresh sprig |
* |
| 1 | x |
salt and black pepper
ground |
* |
Directions
1 - Cook chicken stock in a pressure cooker for 10 minutes (water, wings, fennel stems, leek leaves, allspice, ½ teaspoon of salt). Prepare the rest of ingredients. Discard the oldest kohlrabi leaves. 2 - When the steam is reduced, remove all items and transfer the stock to a pot excluding scums. 3 - Bring the stock to boil, add all ingredients but kohlrabi leaves, and simmer for 10 minutes. Save some dill for garnish. 4 - In the meantime blanch kohlrabi leaves for 1 minute, then rinse them under cold water. This should make them soft, greener, and less bitter. Add leaves to the soup in the last minute of cooking. If leaves are not soft, then cook for 2 to 3 minutes longer. This shouldn't happen anyway. 5 - Garnish with dill leaves. You may add some minced chicken flesh.
Nutrition Facts
Serving Size 363g (12.8 oz)
