Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)

3 lbs (1350 g) chicken pieces
2 whole onions, peeled
8 cups (2 liter) chicken stock or water, or combination of the two
4 medium kohlrabies, cut into 1/2-inch (1 cm) dice
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the chicken pieces, onions, and liquid in a large pot and bring to a
boil over high heat. Skim off the surface scum, reduce the heat, and simmer
until the chicken is tender, about 40 minutes. Transfer the chicken pieces to
a bowl and strain the liquid, pressing on the onions to extract as much liquid
as possible before discarding them. Skim off the fat on the surface and return
the liquid to the pot. Add the kohlrabies and simmer over low heat. Meanwhile,
remove the meat from the chicken and add it to the pot, discarding the bones
and skin. Simmer until the kohlrabies are tender, about 20 minutes. Melt the
butter in a small pan over moderate heat and stir in the flour. Cook, stirring
frequently, until the flour is light brown. Whisk the flour mixture into the
soup and cook until the soup thickens slightly. Adjust the seasoning with salt
and pepper and garnish with chopped parsley. Serves 6 to 8.

Jenn B aka Mom2Sam and Tiny
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