I’ve had 3 kohlrabis in various vegetable boxes now. I’m still learning about them and so far have definitely found them much better in soups. I tried this recipe today and really enjoyed it so thought it was the best one to share.
I used half a courgette, one leek, one onion, one kohlrabi for the vegetables, chopping them into fairly big pieces. This probably makes enough for four people.
I started by melting some butter in a large saucepan, adding the chopped leek and frying gently for 5 minutes. I then added the rest of the vegetables along with 750ml of chicken stock and some chopped parsley and simmered for about 25 minutes. I blended it until it was quite smooth and served straight into bowls before adding some freshly ground black pepper, a spoon of double cream and topping with some more parsley.
Another tasty dish and fast to make, just a shame it is 25 degrees outside so we are not really in soup season! I think if the kohlrabis keep coming, I will have to advance the repetoire!
I had my second veg box delivery this week after being on holiday for a week and the main item was fava beans or at least that was how it seemed based on size. There was also butternut squash, lettuce, chard and leeks but the fava beans were the ingredient most unfamliar to me.
For this recipe I was able to utilise both the fava beans and some of the chard and it led to a tasty pasta dish:
I would definitely recommend this recipe but with the disclaimer that to use fresh fava beans, you should set aside a good few hours!!! The ones I got seemed to be very small and the process of taking them out of the pods took almost an hour alone. Then after blanching them in the water it was probably close to another hour to take them out of the shells. Due to the fact they were so small, I’m not 100% convinced I could really taste them in the recipe either! But well, one of the aims of this blog was to learn more about different foods so I will think twice about including them in a recipe in future 🙂 Also it is Sunday, so a couple of hours working on a dish is a treat anyway!
All the favas at he beginning:
Step 1; taking them out of the pods
Step 2; about to be blanched:
Step 3; taking them out of their shells after blanching:
The easier parts of the recipe…:
From my box this week I also made a tasty butternut squash soup. The butternut squash was the complete contrast to the fava beans as it was enormous, meaning I made quite a thick soup!
It was a very exciting day today; I got my first veg box delivery!!! I’ve wanted to do this for a long time but always struggled with the idea of where it could be delivered when working most of the hours in a day. I discovered last week that some people at my work were organising a once a week delivery, so I snapped up the chance to be involved.
The first box contained spinach, lettuce, carrots, spring onions and artichokes. Part of the reason I wanted to get a veg box was to encourage me to use ingredients I hadn’t before. Artichokes was the only one in the box that I hadn’t used, so tonight I got to work with Artichoke Soup 🙂
I loosely followed this recipe:
Although I only had 4 artichokes and I used 4 spring onions rather than an onion. I kept the remainder of the measurements more or less the same and it resulted in a very tasty and creamy soup. I am a very happy cook right now!!!
One warning on this recipe; having never peeled and cut an artichoke before, I have to say it wasn’t the easiest process! I watched a couple of youtube videos which helped me more or less. Even though they mention the speed of oxidisation I was pretty shocked at just how fast this happens. Therefore, definitely have a bowl of water and lemon ready to put the chopped artichokes straight into! Also I wasn’t 100% sure that I got all the bits I should but the soup tasted good and didn’t have hard pieces in it so that was what I was hoping for at least 🙂
This recipe is loosely based on the following:
It is very simple to make and fast too! I substituted goat’s cheese for Stilton as this is what I wanted to use up from the fridge. Was a nice alternative but I’m sure Stilton would be good too!
As you can see from the picture below, I just put a slice of goat’s cheese in the bottom of each bowl (rather than crumbling any cheese on top as the recipe link says):
I served it with some freshly baked bread.
It was a great recipe for using a couple of ingredients leftover in the fridge! And not complicated at all, as you basically cook the vegetables a little and just blend everything together.