This was a total experiment, but it came out really good. It was more about trying some soup techniques than the actual ingredients. I based it on a soup recipe my brother posted made from his garden veggies, but adjusted for the CSA stuff and assorted herbs I had in my fridge.
2 bulbs kohlrabi, peeled and chopped
3 medium turnips, peeled and chopped
5 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, chopped
1 medium onion, chopped
3 sprigs thyme
1 inch fresh turmeric, peeled and sliced
1 inch fresh ginger, peeled and sliced
zest of one lemon
1 box (32 oz) organic chicken or veggie broth
splash of cream
salt, pepper and lemon juice to taste
1 tbsp olive oil
1 tbsp butter
Melt heat butter and olive oil in a dutch oven, and add all the chopped veggies and herbs. Saute them on high heat until they sweat, and then start to brown. Add broth and simmer until soft, but not too soft (I hate overcooked soups). Puree in blender (be sure to use a dishcloth between your blender and cover so you don’t get splashed). Strain through a fine sieve or chinois and put back in the dutch oven. Heat, and season to taste with cream, salt, pepper, and lemon juice.
I served it with cheese toast – rustic bread rubbed with butter and garlic and Swiss cheese melted on top. I actually put the bread on the bottom of the bowl and ladled the soup over it. Delish!