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Chilled Curried Kohlrabi and Chick-Pea Soup

by | Aug 23, 2016 | CSA Member Updates, Recipes

This is another recipe gleaned from the wonderful publication published by the Madison Area Community Supported Agriculture Coalition, titled “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” -Third edition, Jones Books, 2004.  It was inspired by a recipe from Deborah Madison’s Vegetarian Cooking for Everyone.  It’s a refreshing, cooling chilled soup for a hot summer evening.

Servings: 4-6

Ingredients:
1 quart buttermilk
1 large or 2 medium kohlrabi, peeled and diced
1 can (15 ounces) chick-peas, rinsed and drained
3 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 teaspoons minced garlic, mashed to a paste
1 teaspoon curry powder
1/2 teaspoon each ground cumin, coriander, and ginger
Dash of cayenne pepper (or more to taste)
Salt to taste
Grated zest and juice of 1 lemon
Thin slices of lemon

Directions:
1. Mix all ingredients except lemon slices in glass bowl; cover and chill well.
2. Ladle into bowls.  Serve each bowl garnished with a lemon slice.

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