Creamy Kohlrabi Soup

2 tablespoons butter

1 onion, chopped

1 pound kohlrabi, peeled and cut into 1/2-inch dice

2 ½ cups vegetable broth

2 ½ cups milk

1 bay leaf

1 pinch salt and ground black pepper to taste

¼ cup uncooked orzo pasta

Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.

Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.