Creamed Rutabaga Soup
Ingredients
| 1 rutabaga, about 1 and 1/2 lbs, peeled and cut into 3/4 inch dice | ||
| 2 tbs butter | ||
| 1 medium onion, chopped | ||
| 2 garlic cloves, minced | ||
| 1 large potato, peeled and cut into 2 inch cubes | ||
| 2 cups water | ||
| 3 cups chicken broth | ||
| kosher salt and black pepper to taste | ||
| 1/2 tsp powdered ginger | ||
| 2 tsp poultry seasoning | ||
| 1/4 tsp turmeric | ||
| 1/2 cup heavy cream | ||
| 2 tbs fresh parsley, chopped, for garnish |
Rutabaga is an under used but delicious vegetable. If you have never tried it this soup will be a great introduction.
- Heat the butter in a heavy saucepan, and cook the onion and garlic over low heat until the onion is soft but not browned.
- Add all the remaining ingredients, except for the heavy cream and parsley, mix well.
- Cook over medium heat for 15 to 20 minutes or until the rutabaga is soft.
- Cool slightly, then puree in a blender or food processor, 2 cups at a time until smooth.
- Pour back int the sauce pan and bring to the boil.
- Stir in the cream and bring just to boiling point again.
- Serve and garnish with parsley.
No Comments