Anthony Tahlier
Chilled kohlrabi soup from Anthony Martin
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Chilled Kohlrabi Soup

Tru, Chicago, Anthony Martin / July 2012

For 8 servings

Curry oil:
• 5/6 cup extra-virgin olive oil
• 3 Tbsps. plus 1 tsp. madras curry

Place oil and curry in vacuum-sealable plastic food bag; vacuum seal; cook sous-vide 6 hours, maintaining water bath at 60°F; remove from water bath; pour oil into squeeze bottle; reserve.

Pickled kohlrabi:
• 2 kohlrabi, peeled and sliced
• 1/4 cup white wine vinegar
• 5 1/4 tsps. granulated sugar
• 3 1/3 tsps. kosher salt
• 1 tsp. mustard seeds
• 1/4 tsp. red chile flakes
• 1/4 clove garlic, crushed

  1. Place kohlrabi in large airtight container; reserve.

  2. Bring remaining ingredients and 3 cups water to a boil in small pot; pour over kohlrabi slices, making sure it completely covers them; cool; cover; reserve.

Assembly:
• 8 kohlrabi (about 15 oz. total)
• 2 cups chicken bouillon
• 2 Tbsps. extra-virgin olive oil
• 1/3 cup onion, thinly sliced
• 1/4 cup heavy cream
• 2 1/4 cups crème fraîche

  1. Trim kohlrabi stems, cutting at an angle, to reach no lower than 1/2­" inch from the top; slice off tops of kohlrabi at same height as stems; using ring cutter, make an indention in each kohlrabi; scoop out inner flesh with a spoon or small ice cream scoop to make a bowl; reserve bowls and tops; cut flesh into large dice; reserve separately.

  2. Heat bouillon in small saucepan over medium heat.

  3. Heat oil in large saucepan set over medium heat; add onion; cook, stirring occasionally, until softened; add kohlrabi flesh; cook, stirring occasionally, until kohlrabi releases its liquid (about 15 minutes); add hot bouillon; cook until kohlrabi is softened all the way through; remove from heat; place in a blender; add cream and crème fraîche; blend until smooth; place in large bowl; cover with plastic wrap; refrigerate until cold.

  4. To serve, place a kohlrabi bowl in the center of each shallow serving bowl; ladle soup into each kohlrabi; mound pickled kohlrabi in center of soup; squeeze drops of curry oil in a circle around edge of soup.

What to drink: Domaine Huët Vouvray Moelleux Le Mont 1985
Chef’s Note: For a smoke special effect, I add a few dry ice pellets to a bit of water on the dish that holds the kohlrabi bowl.