Ingredients
The Soup
- 3 cups water
- 1 1/2 pounds carrots peeled and thinly sliced
- 2 bulbs kohlrabi peeled and thinly sliced
- 1 onion thinly sliced
- 2 cup chicken broth low-sodium
- 1/2 cup milk low-fat
- salt and pepper to taste
- 1/4 teaspoon coriander
The Croutons
- 1/2 french bread roll whole grain, cut into 1/2" cubes
- 1 tablespoon olive oil
Servings: servings
Units:
Instructions
Make the Soup
- Prepare your mise en place.
- Place water in a sauce pot. Bring to a boil.
- Add carrots, kohlrabi and onion to the water. Reduce heat to a simmer and cook until the vegetables are soft
- Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
- Place the vegetables in a blender or food processor. Puree until smooth.
- Place the puree, the cooking liquid, chicken broth and milk into a saucepot.
- Heat to a simmer and cook for 30 minutes
- Add coriander, salt and pepper to taste.
Make the Croutons
- Preheat oven to 300 degrees.
- Place bread into a bowl. Add the oil and toss to coat.
- Spread cubes on a parchment-lined sheet tray.
- Place pan in the oven and bake until golden brown- about 10-12 minutes.
- Garnish soup with croutons. Enjoy!
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