Bratwurst and Fall Vegetables Soup
- 2 tablespoon Organic Valley Butter
- 1 tablespoon olive oil
- 1 cup chopped leeks
- 2 medium kohlrabies (1/2-1/3 lb), peeled, thinly sliced and chopped
- 1/4 celeriac bulb, peeled, thinly sliced and chopped
- 2 teaspoon fennel seeds
- 3 cans (each 14 1/2 oz.) beef broth (better yet, used home made if possible)
- 2-3 Organic Prairie Bratwursts, thinly sliced
- 1 cup thinly sliced red potatoes (if large, cut them into halves or quarters before sl
- 1/3 cup thinly sliced dill pickles
- 1 tablespoon chopped fresh dill
- salt and pepper
I like to think of this soup as the minestrone of the north; it features cool-weather and winter-storage vegetables—including kohlrabi, celeriac, leeks and potatoes—and is accented with fresh dill and Organic Prairie’s own bratwurst. Like minestrone, the soup gains something if you let the flavors meld by cooling it down or chilling it before reheating and serving. Serve with rye crisps or pumpernickel bread spread with softened Organic Valley Butter.
1. Heat butter and olive oil in soup pot or large saucepan over medium flame. Add leeks, kohlrabi, celeriac and fennel seeds and cook, stirring often, until leeks begin to wilt, 5–10 minutes.
2. Stir in beef broth, bratwurst, potatoes, and pickles. (Add some water if soup isn’t broth-y enough.) Cover and simmer slowly 30–40 minutes. Season to taste with salt and pepper.
3. Let soup stand one or more hours to develop flavor, or cool it off and refrigerate it overnight. Reheat before serving. Stir fresh dill into soup just before serving.
Note: Celeriac is the root of a celery-like plant that tastes like a subtle blend of celery and parsley. Kohlrabi, which grows above ground, has a peppery-sweet cabbage flavor and crisp-juicy texture. Both can be grated into salads or cut into little batons and eaten raw—celeriac matches especially well with a mustard cream dressing, while kohrabi and sour cream hit it off well. And both can be cooked in soups, stews, etc.
Copyright by Terese Allen