Recipes · Soups & stews
Kohlrabi and Pea Soup with Tarragon
AI-written · not yet kitchen-tested
Trim away woody kohlrabi layers generously. Add peas near the end and blend only partially to keep some texture.
Kohlrabi and Pea Soup with Tarragon
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (1.1 lb) peeled kohlrabi
- 300 g (10.5 oz) frozen peas
- 100 g (3.5 oz) potatoes
- 80 g (2.8 oz) onion
- 2 tbsp canola oil
- 1000 ml (4 1/4 cup) water
- 1 tsp salt
- 0.5 tsp dried tarragon
Method
- Cut kohlrabi and potatoes into 1/2-inch cubes and finely dice the onion. Keep the peas frozen until needed.
- Soften the onion in oil for 5 minutes. Add kohlrabi, potatoes, water and salt, cover and simmer for 15 minutes, until tender.
- Add peas and tarragon and simmer for 5 more minutes. Partially blend with an immersion blender, leaving small vegetable pieces intact.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.