Creamy Kohlrabi Soup

This creamy soup is amazingly flavorful, but is not substantial enough to be a meal. It's is reminiscent of a chowder base or thin mashed potatoes in texture.

• 1 lb bulb Kohlrabi, Peeled and chopped
• 2 tbsp Butter
• 1 Onion
• 2 1/2 cups Vegetable Stock
• 2 1/2 cups Milk
• 1 Bay Leaf
• Black Pepper and Salt to taste

Melt butter in large pan. Add onions and cook gently until soft.

Add Kohlrabi and cook 2 minutes.

Add stock, milk, and bay leaf and bring to a boil. Cover, reduce to low and simmer for 25 minutes or kohlrabi is soft. Let cool 5 minutes. Remove bay leaf.

Using a blender, puree soup until smooth. Strain through a fine mesh sieve. Season with salt and pepper. Serve Hot.