Apple Rutabaga Soup Swede To You Brits Recipes
APPLE RUTABAGA SOUP (SWEDE TO YOU BRITS!)
I love rutabaga. When I was a child it was one of my favorite parts of Christmas dinner, that golden pile of mashed rutabaga...This soup looks and tastes like liquid autumn. It's incredibly simple to put together and can be made well in advance and frozen. the elusive ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga. Water or vegetable stock may be successfully substituted for the chicken stock if you want to make this soup vegetarian.
Provided by MarieRynr
Categories Apple
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, over medium high heat, melt the butter.
- Add all the vegetables and cook, stirring occasionally until the onions are translucent.
- Add the chicken stock and bring to a boil.
- Simmer for 20 to 25 minutes, or until all the vegetables are cooked through and tender.
- Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer.
- Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper.
- Return the pot to the stove, bring soup to a simmer, then serve in hot bowls!
- I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!
Nutrition Facts : Calories 569.2, Fat 46.8, SaturatedFat 28.5, Cholesterol 154.2, Sodium 429.3, Carbohydrate 33.2, Fiber 3.3, Sugar 17.6, Protein 7.2
RUTABAGA SOUP
Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.
Provided by sugarpea
Categories Lunch/Snacks
Time 9h15m
Yield 4-5 cups soup
Number Of Ingredients 7
Steps:
- Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
- In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
- Reheat gently before serving.
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