Ingredients
- 1 tablespoon unsalted butter
- 2 leeks, washed and cut into this strips (white and some green parts)
- 1 yellow onion, peeled and chopped
- 1 1/4 to 1 1/2 pound kohlrabi (1 kohlrabi, diced)
- 1 carrot, peeled and diced
- 2 cups chicken stock (or vegetable stock)
- 1.8 ounce elbow macaroni (1/2 cup)
- 2 tablespoon milk
- 1 can (15 ounce) lima beans (butter beans, drained and rinsed)
- 1 cup heavy cream
- 1/2 cup fresh baby spinach, chopped
- 1/4 cup Gruyere cheese, grated
- 1 pinch ground nutmeg
- Salt and pepper, to taste
How to Make
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Step 1: Melt butter in heavy soup pot. Add leeks and onion and cook until onions begin to soften.
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Step 2: Add kohlrabi and carrot and cook 5 minutes.
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Step 3: Add stock and bring to boil; reduce heat, cover, and simmer for 10 minutes.
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Step 4: Add macaroni and milk. Bring back to boil; reduce heat and simmer 10 minutes.
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Step 5: Stir in butter beans, cream, spinach, and cheese and bring back to temperature over low heat.
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Step 6: Add seasonings to taste and serve.
We hope you enjoy this recipe!
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