- 1 1/4 lbs. kohlrabi, peeled, diced
- 6 tablespoons extra-virgin olive oil
- 1 white onion, chopped
- 4 oz. bacon, in one piece
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 2 large potatoes, diced
- Salt and pepper
Heat 3 tablespoons of the oil in a saucepan, add onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring. Add kohlrabi, carrot, garlic, potatoes and about 8 cups of water; bring to boil. Reduce to a simmer, cover and cook for 1 hour. Discard bacon and add salt and pepper to taste. Pour into soup tureen, drizzle with remaining oil and serve immediately. Serves 6.
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