I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed with some dark celery leaves and salt. I used about a tablespoon of potato flakes to bind it together.

I made a puree from the poaching liquid carrots which gave everything it touched a lemony note. Not a bad thing.

Lunch took about 25 minutes to prepare. Zero fat. Minimal starch.

Poached Sole with Pureed Kohlrabi

The sweet butter and the sweet leeks and the sweet carrots… Sweet!

Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup.

Yes, there is a lot of butter in the recipe. So don’t eat the whole pot at once. It works out to two teaspoons in a pint, which is a normal portion of soup with an extra bit of sin thrown in.

“But there’s no cream in the Creamy Carrot Soup!” you exclaim. Hush now, and make the recipe.