CREAMY KOHLRABI SOUP

Adapted from easterneuropeanreceipes.about.com
Soup made with this cabbage-like vegetable, is beloved by Eastern Europeans, in particular the Hungarians, Polish, and Russians.

2 Tbls. butter
1 to 2 Baby Leeks, white parts only, chopped
2 large kolrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
2 bay leaves
2 Tbls. kosher salt
1 tsp. black pepper

Melt butter in a large pan with a lid. Add leeks and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Meanwhile strip kohlrabi leaves from their tough center stalk, stack the leaves and roll tightly. Cut into thin ribbons and cook in another pan, over slow heat, turning with tongs until tender (15 to 20 minutes). Let soup cool a few minutes and remove bay leaves. Using an immersion blender or food processor, puree soup. Stir in kohlrabi ribbons, correct seasoning with salt and pepper. For a completely smooth soup, add the ribbons before pureeing.