Creamy Kohlrabi Soup with

King Crab and Applewood Bacon

Kohlrabi is a vegetable that is often overlooked in the markets, but its buttery peppery flavor lends itself to a great soup. This creamy and rich soup goes great with the saltiness of the bacon and brininess of the king crab.

Serves 4

For the Soup

3 tablespoons butter

½ cup thin-sliced yellow onion

2 garlic cloves, smashed

3 cups diced kohlrabi*

2 cups vegetable broth

½ cup heavy cream

2 teaspoons kosher salt

For the Garnish

3 slices bacon, sliced thin

2 tablespoons small-diced shallot

1 cup small-diced kohlrabi

8 ounces shredded king crab

1 teaspoon lemon zest

2 tablespoons parsley leaves

Kosher salt and black pepper

Extra virgin olive oil

To assemble: Pour the soup into a bowl and add the garnish to the center of the bowl. Add the parsley leaves and drizzle with olive oil.

*Chef’s Note: Dicing the kohlrabi small will aid in faster cooking.

In a medium pot over medium-low heat, melt the butter. Add onions, garlic and kohlrabi. Cook slowly until the onions are soft. Add the vegetable broth and simmer until the kohlrabi is fork-tender. Add heavy cream and simmer for 5 minutes. Add the vegetables and liquid to a blender. Purée until smooth. Adjust seasoning to taste.

In a small sauté pan add bacon and cook until crispy. Remove bacon and leave the fat in pan. Add the shallots and kohlrabi, and cook until tender and lightly caramelized. Reduce heat, then add the king crab and lemon zest and cook until just warmed through. Season with salt and pepper.