Creamy Zucchini Soup with Kohlrabi Matchsticks

photo by Vanessa Gieske

Our friend Vanessa Gieske, who is the designer behind the Big Red Farm's awesome logo and other materials, as well as being Assistant Dean of Admission at the Lawrenceville School, made this delicious soup last week.  The garnish of fried kohlrabi matchsticks is her own innovation; she suggests using coconut oil, which is ideal for frying due to its high heat tolerance.


CREAMY ZUCCHINI SOUP
adapted from Relish by Daphne Oz, via Joy the Baker and Vanessa

serves 4

2 Tablespoons olive oil, plus extra to drizzle
1 medium sweet yellow onion, chopped (about 1 1/2 cups)
2 cloves garlic, peeled and minced
5 cups (or so) chopped zucchini/summer squash (about 4 medium)
1/4 cup white wine
2 cups vegetable or chicken stock
salt and freshly ground or cracked black pepper
1/4 cup heavy cream (optional)

2 Tablespoons coconut oil
2 kohlrabi, peeled and cut into matchsticks
coarse salt

Heat 2 Tablespoons olive oil in a large soup pot over medium heat.  Add onion and saute until translucent, about 3 to 5 minutes.  Add garlic and saute for 1 minute more.  Add squash and cook for about 2 minutes, stirring often.  Add wine and stir, deglazing the bottom of the pan.  Add stock and bring to a simmer.  Cook for 15 to 20 minutes, until squash is fully cooked and soft.

Meanwhile, prepare kohlrabi.  Heat coconut oil in a skillet over medium-high heat until very hot.  Add kohlrabi matchsticks and saute, stirring frequently and watching carefully, until golden brown and crisp (3-5 minutes).  Remove from pan, drain on paper towels, and sprinkle with coarse salt.

When soup is fully cooked, puree in the pot with an immersion blender, or transfer to a regular blender or food processor to puree in batches.  Return soup to the pot and stir in cream, if using.  Season with salt and pepper to taste.  Serve garnished with kohlrabi matchsticks and a drizzle of olive oil.