Kohlrabi Soup with Anise Flavor

Name: Kohlrabi Soup with Anise Flavor
Yield: 3
Cuisine: Fusion
Ingredients: water; chicken wings; fennel fronds; leeks; allspice; kohlrabi; kohlrabi; potatoes; carrots; parsnips; celeriac root; scallions, spring or green onions; dill weed; lovage; salt and black pepper

Submitted by kszyhu

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn’t be named as Silesians did.

YIELD

3 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

800

MILLILITRES WATER

EACH CHICKEN WINGS *

GRAMS FENNEL FRONDS
stems, chopped *

GRAMS LEEKS
green leaves, chopped

EACH ALLSPICE *

200

GRAMS KOHLRABI
peeled, diced *

GRAMS KOHLRABI
leaves, shredded finely *

EACH POTATOES
peeled, diced

GRAMS CARROTS
scraped or just well rinsed, sliced

GRAMS PARSNIPS
scraped or just well rinsed, sliced

GRAMS CELERIAC ROOT
peeled, sliced *

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped finely

CUP DILL WEED
chopped finely *

EACH LOVAGE
fresh sprig *

X SALT AND BLACK PEPPER
ground *

Directions

1 - Cook chicken stock in a pressure cooker for 10 minutes (water, wings, fennel stems, leek leaves, allspice, ½ 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.