Apple Rutabaga Soup Food

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.

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!

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
• Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

SWEET POTATO AND RUTABAGA SOUP

Steps:

• 1. Heat olive oil in pan.
• 2. Add onion and garlic and cook until onion is translucent.
• 3. Add sweet potato and rutabaga to pan.
• 4. Cover with chicken stock.
• 5. Bring to a boil.
• 6. Cover and simmer 30 minutes or until veggies are soft.
• 7. Add milk and cider and mix with an immersion blender.
• 8. Add salt and pepper to taste.