Hearty Rutabaga Turnip And Carrot Soup Recipe Epicuriouscom Recipes

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
• Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

RUTABAGA AND CARROT PURéE

Steps:

• Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

CREAMY TURNIP SOUP WITH CARROT JULIENNE

Steps:

• Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
• Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.