Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 tb Unsalted butter
4 c Trimmed and coarsely
-chopped leeks
4 c Peeled and corsely diced
-kohlrabi (reserve any
-leaves)
3/4 c Trimmed, peeled and
-coarsely diced turnip
1 sm Carrot, quartered and diced
2 1/2 tb All purpose flour
5 c Rich, home made chicken
-stock (see recipe below)
1 sm Med shallot clove, peeled
-and dice
1/4 c Chopped, fresh dill
3/4 ts Salt
1/8 ts Fresh ground black pepper
1 1/4 Peeled and diced potato
(1 1/4 cups)
2/3 c Sour cream, (room temp)
Fresh dill sprigs
Additional sour cream

Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and
optional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO
NOT BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook
1 minute stirring constantly. Sprinkle flour over vegetables and mix
thoroughly. Gradually blend in chicken stock. Stir in chopped dill,
salt and pepper. Cover and simmer 10 - 12 minutes. Add potato and
carrot to soup. Cover and simmer until vegetables are tender, about
10 - 12 minutes. Combine sour cream with about 1/2 cup of soup broth
in a small bowl, blend until smooth. Gradually add sour cream mixture
back to soup, stirring constantly. Do not let soup return to boil.
Add salt if desired (I don't use any salt in this recipe). Serve by
ladling soup into heated bowls. Garnish with dill and sour cream.

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