Apple Rutabaga Soup Swede To You Brits Food

APPLE RUTABAGA SOUP (SWEDE TO YOU BRITS!)

Steps:

• In a large saucepan, over medium high heat, melt the butter.
• Add all the vegetables 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 the vegetables are cooked through and tender.
• Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer.
• Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper.
• Return the pot to the stove, bring soup to a simmer, then serve in hot bowls!
• I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!

RUTABAGA CARROT GINGER SOUP

Steps:

• Cut the vegetables and mince the garlic. The potato and rutabaga should be cut to a similar size, about ¼ to ½-inch square.
• Place the oil in a large cook pot over medium to medium-high heat until oil is heated through. Add the vegetables, in no particular order, the rutabaga, carrots, celery, onion, potato and garlic.
• Stir to coat the vegetables in the oil and allow to cook for 5 minutes, or until the vegetables begin to give up their liquid. Stir a few times.
• Add the salt and the grated ginger. Cover everything with about 5 cups of the vegetable broth. Make sure the vegetables are just covered with the stock, and reserve the remainder.
• Bring to a simmer (about 10 minutes) and allow everything to cook for an additional 25 minutes, or until the vegetables, especially the rutabaga and potato, are fork tender.
• With an immersion blender, purée the pot contents. Add the pepper to taste, the coconut milk and the mustard. Stir and heat everything through. Incorporate more stock until soup reaches the desired consistency.

HEARTY RUTABAGA, TURNIP, AND CARROT SOUP

Steps:

• Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
• Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

RUTABAGA SOUP

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.