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Kohlrabi Soup with Anise Flavor

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
1/2 cup dill weed chopped finely
1 each lovage fresh sprig
1 x salt and black pepper ground


1 - Cook chicken stock in a pressure cooker for 10 minutes (water, wings, fennel stems, leek leaves, allspice, 1/2 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.

Source: recipeland.com