Creamy kohlrabi, leek and butter bean soup with mustard-dill butter and crispy rye
An original, comforting soup of kohlrabi and leek slowly cooked with butter beans until silky smooth. It is finished with a spoonful of mustard-dill butter and served with crispy rye for contrast.
Ingredients
- 500 g kohlrabi (pelado and cut diced)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 300 g cooked butter beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 30 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml heavy cream (or cream espesa)
- 30 g butter (at room temperature)
- 15 g Dijon mustard (for the mantequilla aromática)
- 10 g fresh dill (chopped fino, divided)
- 80 g rye bread (diced small)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Place the rye bread cubes on a baking tray, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Bake for 10 to 12 minutes at 190 °C / 375 °F, stirring once, until golden and crisp.
- 2
Meanwhile, heat the remaining 15 ml (1 tbsp) olive oil in a large pot over medium heat. Add the yellow onion and leek with a pinch of salt, and cook for 6 to 8 minutes until tender and lightly soft, without taking on too much color.
- 3
Add the chopped garlic and cook for 1 more minute, stirring constantly so it perfumes the oil without burning.
- 4
Add the diced kohlrabi and cooked butter beans. Stir for 2 minutes so they are well coated with the aromatic base.
- 5
Pour in the vegetable broth, add the remaining salt, and bring to a boil. Reduce to medium-low heat and cook for 20 to 22 minutes, until the kohlrabi is very tender.
- 6
While the soup cooks, mix the softened butter with the Dijon mustard, half of the chopped fresh dill, the lemon juice, and a pinch of black pepper in a small bowl until you have a smooth compound butter.
- 7
Remove the pot from the heat and add the heavy cream. Blend the soup until completely smooth and silky. Taste and adjust with more salt or black pepper if needed.
- 8
Serve the soup hot in bowls. Top each portion with some of the mustard-dill butter so it melts over the surface, scatter the remaining fresh dill on top, and finish with the crispy rye just before serving.
Chef tips
For an even smoother texture, pass the blended soup through a fine sieve before serving. Add the rye at the end so it stays crisp.
Substitutions
You can substitute butter beans with cooked white beans. If you do not have dill, use fresh parsley. Rye bread can be replaced with rustic bread, although it will lose that distinctive earthy flavor.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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