RUTABAGA SOUP RECIPES RECIPES

Name: Rutabaga Soup
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Yield: 4-5 cups soup
Ingredients: 3 cups water; 1 teaspoon salt; 1 lb rutabaga, peeled and cut into large chunks; 1/2 lb onion, peeled and cut into large chunks; 3 tablespoons long-grain rice; salt & freshly ground black pepper; garnish of coarsely chopped fresh tarragon leaf

RUTABAGA SOUP RECIPE - FOOD.COM

Rutabaga Soup Recipe - Food.com image

Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Cook Time 9 hours

Yield 4-5 cups soup

Number Of Ingredients 7

Ingredients

3 cups water
1 teaspoon salt
1 lb rutabaga, peeled and cut into large chunks
1/2 lb onion, peeled and cut into large chunks
3 tablespoons long-grain rice
salt & freshly ground black pepper
garnish of coarsely chopped fresh tarragon leaf

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.

Nutrition Facts : Calories 94.6, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 612.1, CarbohydrateContent 21.3, FiberContent 3.9, SugarContent 8.8, ProteinContent 2.6

CREAM OF RUTABAGA SOUP RECIPE - FOOD.COM

Cream of Rutabaga Soup Recipe - Food.com image

A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 slices bacon
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 cups rutabagas, diced
1 medium potato, diced
3 cups chicken stock
1 tablespoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup milk (or 1/2 cup milk and 1/2 cup cream)

Steps:

Cook bacon until crisp in a large pot.
Remove bacon from pot, crumble and set aside.
Saute onions, celery and garlic in bacon grease for 5 minutes.
Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
Stir in milk.
Heat gently to serving temperature, do not boil.
Garnish with bacon and enjoy.

Nutrition Facts : Calories 215, FatContent 9.9, SaturatedFatContent 3.6, CholesterolContent 19.6, SodiumContent 536.6, CarbohydrateContent 24, FiberContent 2.6, SugarContent 9.5, ProteinContent 8.1

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