Apple Rutabaga Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Stick (1/4 pound) butter.
I cup onion, roughly chopped.
1 cup Granny Smith Apple, peeled, cored, and roughly chopped.
1 cup rutabaga, peeled and roughly chopped.
1 cup butternut squash, peeled, seeded and roughly chopped.
1 cup carrots, peeled, and roughly chopped.
1 cup sweet potato, peeled and roughly chopped.
1 quart good chicken stock.
2 cups heavy cream.
1/4 cup maple syrup.
salt and cayenne pepper to taste
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Directions: |
Directions:In a large sauce pan over medium high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.
Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Using a slotted spoon, remove the vegetables and place in a food processor or blender(add a little stock to the food processor before blending).
Strain through a fine mesh strainer back into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and pepper. Return the pot to the stove and bring just up to a simmer. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:Roughly 90 min. |
Personal
Notes: |
Personal
Notes: This is one of our Thanksgiving Traditions. Don't let the "Rutabaga" in the name fool you. This is a rich, delicious soup. Best in small servings. It comes from a Virginia restaurant, The Inn at Little Washington.
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