creamy kohlrabi soup

Ingredients:

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 pound kohlrabi bulbs, peeled and chopped
* 2 1/2 cups vegetable stock
* 2 1/2 cups milk
* 1 bay leaf
* Salt and black pepper

Preparation:

1. Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.

2. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.

3. Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.