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The following recipe was first featured in Boston Organics Newsletter number 51 of the year 2013, which you should be able to find online at http://www.bostonorganics.com/newsletter/2013/news_51.html.
3 Tbsp. butter3 kohlrabi bulbs7 small carrots1-2 cups of bread sliced into small cubes (any nice loaf will do)fresh rosemary, thyme, parsley to tastesalt and pepper to taste3-4 Tablespoons olive oil1/2 cup light cream1/3 cup grated parmesan cheese
handful of sunflower seeds
Peel and chop vegetables before boiling them in salt water. Vegetables are ready when a sharp knife will pierce them easily.Use a slotted spoon to remove vegetables and set aside. Reserve the water for the “stock.” Dice bread while vegetables cool.In a large soup pot, warm butter and toss in the diced bread. Cook until lightly golden brown, then add boiled vegetables.
Add about 3 cups of water from the boiled vegetables depending on desired consistency. Puree with immersion blender or in blender in batches. Add the herbs, salt, and pepper to taste. Add cream and olive oil and mix thoroughly. Sprinkle with cheese and sunflower seeds.
Adapted from The Meaning of Me Blog (Find the original online at http://www.themeaningofme.com/soup-of-the-week-creamy-kohlrabi-carrot-edition/)