Rutabaga Turnip Parsnip and Potato Soup
Ingredients
2 large onions, chopped | ||
2 tbs butter | ||
2 medium carrots, peeled and chopped | ||
1 cup rutabaga, peeled and chopped | ||
3/4 turnip, chopped | ||
3/4 cup parsnips, peeled and chopped | ||
1 cup potatoes, peeled and chopped | ||
4 plus cups vegetable stock | ||
1/2 tsp ground nutmeg | ||
Kosher salt and cracked black pepper | ||
4 tbs vegetables | ||
1/2 cup heavy cream | ||
Crusty bread |
- Add butter to a large saucepan, then add the onion, carrots, rutabaga, turnip, parsnips and potatoes.
- Cover and cook gently for about 10 minutes without browning, stirring occasionally.
- Add the stock and season to taste with nutmeg, salt and pepper.
- Bring to a boil, then reduce heat and simmer 15-20 minutes or until the vegetables are tender.
- Remove from heat and let cool for 30 minutes.
- Heat the oil inn a large skillet.
- Add the onions and cook over medium heat for 2-3 minutes, stirring frequently until golden brown.
- Remove the onions with a slotted spoon and drain well on paper towels.
- Pour the cooled soup in a food processor and process until smooth.
- Return to a cleaned pan, adjust the seasoning, then pour in the cream.
- Gently reheat and top with the onions.
- Serve with crusty bread.
Do you have nutritional information for this recipe, specifically carbohydrates, protein, fats and calories ?
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