Creamed Rutabaga Soup

  • 25 mins
  • 13 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.

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