Soup & Stew
6 - 8 servings
10 minutes
40 minutes
Chef Tom Fraker
3 strips Bacon – diced small
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
2 ribs Celery – chopped
1 Melissa’s Perfect Sweet Onion – chopped
1 large Carrot – chopped
3 cloves Melissa’s Peeled Garlic - minced
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
4 bulbs Melissa's Green Kohlrabi - peeled and cubed
1/4 cup All-Purpose Flour
2 cups Whole Milk
3 cups Chicken Stock or Broth
1/4 cup Dry Sherry
2 cups Swiss Cheese - shredded
Heat a large pot over high heat and add the bacon. Sauté until just crisp and then add the olive oil and butter.
Stir in the celery, onion, carrot and garlic and season with the salt and pepper.
Sauté until the onions are translucent, about 3 minutes.
Stir in the kohlrabi and sauté for 5 minutes, stirring occasionally. Stir in the flour and cook for 30 seconds. Stir in the milk and broth and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, stirring often. Remove from the heat, add the sherry and the cheese and carefully purée using an immersion blender. Serve hot.
You can garnish with crispy pancetta, bacon, potato chips, Melissa’s Costa Azul Hot Sauce, etc.
