Velvety, slightly sweet soup with caramelized kohlrabi and apple notes. Smooth, silky body with a light savory finish and bright tarragon aroma. Finished with a tangy tarragon cream and toasted seeds for crunch. Serve warm as a starter or a light weeknight dinner alongside crusty bread.
Ingredients
- Kohlrabi (1 lb / 450 g), peeled and cut into 1-inch cubes
- Apple (2 medium), peeled, cored and chopped (use a firm variety)
- Yellow onion (1 medium), chopped
- Garlic (2 cloves), smashed
- Russet or Yukon potato (1 small), peeled and diced (optional for creaminess)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Vegetable or chicken stock (4 cups / 1 L)
- Fresh tarragon (2 tbsp), divided, finely chopped
- Heavy cream (1/3 cup) or crème fraîche (for the tarragon cream)
- Lemon juice (1 tsp)
- Salt (1 to 1 1/2 tsp) and freshly ground black pepper (1/2 tsp)
- Toasted pumpkin seeds or chopped hazelnuts (2 tbsp) for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss the kohlrabi and chopped apples with 1 tbsp olive oil, a pinch of salt and a few grinds of pepper. Spread on a baking sheet in a single layer.
- Roast until golden and tender, about 25–30 minutes, turning once so pieces caramelize evenly. Remove and set aside.
- While roasting, heat the remaining 1 tbsp olive oil and the butter in a large pot over medium heat. Add the onion and cook until translucent, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
- Add the diced potato (if using) and stock, bring to a simmer and cook until the potato is tender, about 12 minutes.
- Add the roasted kohlrabi and apples to the pot. Simmer 5 minutes to meld flavors, then remove from heat.
- Blend the soup until smooth using an immersion blender or in batches in a countertop blender. Return to the pot and warm gently. Taste and adjust seasoning with salt, pepper and lemon juice.
- Make the tarragon cream: whisk together heavy cream, 1 tbsp chopped tarragon and a pinch of salt and lemon juice. Chill briefly if preferred.
- Ladle soup into bowls, swirl a spoonful of tarragon cream on top and sprinkle with remaining chopped tarragon and toasted seeds or nuts for crunch. Serve immediately.
Tips or Variations
- For a vegan version use olive oil instead of butter and coconut cream or soy cream in place of heavy cream.
- Add a small pinch of ground nutmeg or smoked paprika for a warm background note.
