Rutabaga Soup Soubise With Rice And Onion Purée Recipes

RUTABAGA PUREE

Steps:

• Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
• Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.

RUTABAGA SOUP

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.

CREAMY RUTABAGA SOUP

Steps:

• In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender., In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.

YELLOW TURNIP SOUBISE

Steps:

• Put the turnips, onions,water and salt in a large pot and bring to a boil.
• Add the rice, stir until well mixed and cover.
• Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
• In several batches, puree contents of pot in a food processor or blender until smooth.
• Return the puree to the pot. Salt and pepper to taste.
• This soup gets better as it sits and is better the next day.

RUTABAGAS WITH CARAMELIZED ONIONS

Steps:

• Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
• Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
• Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

SOUBISE (BRAISED RICE AND ONIONS)

Steps:

• Preheat oven to 300 degrees.
• Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
• Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
• When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
• Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
• Correct seasoning.
• Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

RUTABAGA SOUP SOUBISE-WITH RICE AND ONION PURéE

Steps:

• The Rice and Onion Soup Base. Simmer the celery and onions in the 2 cups of chicken stock until very tender and translucent-15 minutes or more. Stir in the rice, and the rest of the liquid.
• The Rutabaga, and Finishing the Soup. Stir in the rutabaga, bring to the simmer, season lightly, and simmer loosely covered for about 30 minutes, or until both rutabaga and rice are very tender. Purée in batches in the electric blender. Reheat, correct seasoning, and top each serving, if you wish, with a spoonful of sour cream or crème fraîche, and a sprinkling of chopped parsley.
• Variations
• CREAM OF CUCUMBER SOUP. For about 2 1/4 quarts, serving 6 to 8. Peel 4 large cucumbers, save half of one for garnish, halve the rest lengthwise, and scoop out seeds with a spoon. Chop the halves roughly and toss with 2 teaspoons each of wine vinegar and salt; let stand while the celery and onions have their preliminary simmer. Then turn the chopped cucumbers and their liquid into the soup base with the rice, and finish the soup as described in the preceding recipe. To serve, garnish with a dollop of cream, cucumber slices, and a sprinkling of fresh dill weed.
• CREAM OF CHICKEN SOUP WITH VEGETABLES. Combine the rice-and-onion soup base with the chicken-and-vegetable soup on page 6, using only 4 cups of the liquid called for in the chicken recipe.