Kalarabeleves (Hungarian Chicken and Kohlrabi Soup)

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.