Recipe shared by Stearns CSA sharer Jeff Kotkin, sourced from The Victory Garden Cookbook by Marian Morash

Makes 2 1/2 quarts


3 lbs kohlrabies

1 lb celeriac

1/2 lb potatoes

2 Tbs butter

1 cup onions or whites of leeks, chopped

2 – 2 1/2 qt chicken broth

1 cup light cream

Salt and freshly ground pepper



Peel and chunk the kohlrabies, celeriac and potatoes. In a large saucepan, heat the butter and cook the onions or leeks until wilted, about 5 minutes. Add the vegetables and 2 quarts of broth, bring to a boil, reduce heat, and simmer until the vegetables are tender, about 25 – 30 minutes.

Place some of the vegetables and broth into a blender and puree until completely smooth; repeat until all the vegetables and broth are combined. Return to the heat; add the cream, salt, pepper, and a dash of nutmeg. Thin with additional broth if desired.

Note: add chopped kohlrabi leaves along with the vegetables.