15 ml olive oil 1 tbsp
125 ml onion, chopped 1/2 cup
1 garlic clove, finely chopped
1 sprig fresh parsley
15 ml basil, freshly chopped 1 tbsp
2 carrots, cut into julienne strips
475 g kohlrabi, cut into julienne strips 3/4 lb
1 L chicken broth 4 cup
In heavy 4 quart (4 L) saucepan or dutch oven; heat olive oil. Add onion, garlic, parsley and basil; saute until onion is golden.
Add chicken broth, carrots and kohlrabi to saucepan. Heat to boiling; simmer 10 minutes.
Serves 6