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2 1/2 tb Unsalted butter -stock (see recipe below)
4 c Trimmed and coarsely 1 sm Med shallot clove, peeled
-chopped leeks -and dice
4 c Peeled and corsely diced 1/4 c Chopped, fresh dill
-kohlrabi (reserve any 3/4 ts Salt
-leaves) 1/8 ts Fresh ground black pepper
3/4 c Trimmed, peeled and 1 1/4 Peeled and diced potato
-coarsely diced turnip (1 1/4 cups)
1 sm Carrot, quartered and diced 2/3 c Sour cream, (room temp)
2 1/2 tb All purpose flour Fresh dill sprigs
5 c Rich, home made chicken Additional sour cream
8 servings
Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and
optional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOT
BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minute
stirring constantly. Sprinkle flour over vegetables and mix thoroughly.
Gradually blend in chicken stock. Stir in chopped dill, salt and pepper.
Cover and simmer 10 - 12 minutes. Add potato and carrot to soup. Cover and
simmer until vegetables are tender, about 10 - 12 minutes. Combine sour
cream with about 1/2 cup of soup broth in a small bowl, blend until smooth.
Gradually add sour cream mixture back to soup, stirring constantly. Do not
let soup return to boil. Add salt if desired (I don't use any salt in this
recipe). Serve by ladling soup into heated bowls. Garnish with dill and
sour cream.
4 c Trimmed and coarsely 1 sm Med shallot clove, peeled
-chopped leeks -and dice
4 c Peeled and corsely diced 1/4 c Chopped, fresh dill
-kohlrabi (reserve any 3/4 ts Salt
-leaves) 1/8 ts Fresh ground black pepper
3/4 c Trimmed, peeled and 1 1/4 Peeled and diced potato
-coarsely diced turnip (1 1/4 cups)
1 sm Carrot, quartered and diced 2/3 c Sour cream, (room temp)
2 1/2 tb All purpose flour Fresh dill sprigs
5 c Rich, home made chicken Additional sour cream
8 servings
Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and
optional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOT
BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minute
stirring constantly. Sprinkle flour over vegetables and mix thoroughly.
Gradually blend in chicken stock. Stir in chopped dill, salt and pepper.
Cover and simmer 10 - 12 minutes. Add potato and carrot to soup. Cover and
simmer until vegetables are tender, about 10 - 12 minutes. Combine sour
cream with about 1/2 cup of soup broth in a small bowl, blend until smooth.
Gradually add sour cream mixture back to soup, stirring constantly. Do not
let soup return to boil. Add salt if desired (I don't use any salt in this
recipe). Serve by ladling soup into heated bowls. Garnish with dill and
sour cream.
