Kohlrabi Ale Soup

• 3 tablespoons butter
• 1 leek, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, chopped
• 1 large kohrabi, peeled and chopped into large pieces
• 1 bay leaf
• 1 sprig thyme, or more to taste
• 1 tablespoon flour
• 4 cups vegetable or chicken stock
• 1/2-1 cups beer (an ale works well; add what you like from the bottle and you can drink the rest)
• salt to taste
• 1 tablespoon mustard, or to taste
• fresh ground pepper
• 1 cup grated cheddar cheese (optional but highly recommended)

1. Melt the butter is a soup pot over medium heat. Add chopped leeks, carrot, celery, garlic, bay leaf and thyme sprig. Cook until the vegetables sweat and begin to caramelize.
2. Add the kohlrabi to the pot, tossing to coat it with the other ingredients. Cook over low heat, about 5 minutes. Add the flour and stir the pot.
3. Add the stock and beer. Let the soup simmer until the kohlrabi is soft enough that it breaks when pressed against the side of the pot with a wooden spoon.
4. Remove the bay leaf and thyme sprig. Puree the soup with an immersion blender or in a standing blender. Stir in the mustard. Taste and correct for salt.
5. Heat up the soup again and serve in bowls, topped with grated cheddar cheese and freshly ground black pepper.

butter, carrot, celery, clove garlic, kohrabi, bay leaf, thyme, flour, vegetable, beer, salt, mustard, fresh ground pepper, cheddar cheese

Taken from food52.com/recipes/26846-kohlrabi-ale-soup (may not work)