Very helpful ... Thanks! Maybe you'll like this one - it's got turnips and kohlrabi
Grandma Bessie's Winter Vegetable Soup with Dill
2 1/2 TBS unsalted butter
2 medium leeks, trimmed and coarsely chopped (about 4 cups)
2 medium kohlrabi, trimmed, peeled and coarsely diced (about 4 cups)
dice and reserve any small, tender leaves.
1 small turnip, well trimmed, peeled and coarsely diced (about 3/4 cup)
1 small carrot, quartered and diced
2 1/2 TBS all purpose flour
5 cups rich, home made chicken stock
1 small - med shallot clove, peeled and diced (optional)
1/4 cup chopped, fresh dill
3/4 tsp salt
1/8 tsp fresh ground black pepper
1 medium potato, peeled and diced (about 1 1/4 cups)
2/3 cup sour cream, room temperature
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.