Peel and cube kohlrabi. Place in a large pot and add enough water just to cover. Bring up to a boil and then reduce heat to medium. Cook until tender, about 30 minutes.

Drain and return kohlrabi back to pot over medium low heat for 1 minute to help get excess water dried. Add butter, salt, pepper and heavy cream. Puree using an immersion blender. Remove from heat and garnish with chopped parsley.