Cream Of Rutabaga Soup Food

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

CREAMY RUTABAGA SOUP

Steps:

• When peeling the rutabaga, take a thick layer from the vegetable. You can double peel it, first removing the outer layer and then peeling again to reach the creamy yellow interior.
• In a large, heavy-bottomed pot, cook the bacon over low heat to render the fat. Watch the bacon to make sure it doesn't become too crisp. This will take 15 to 20 minutes, but check often and lower the heat if the edges of the bacon begin to burn. While the bacon fat is coming off of the meat, prep the rest of your vegetables (chop the potato into larger pieces than the rutabaga; they cook a lot faster.)
• Add the onion, carrot, celery, bay leaf and thyme to the bacon meat and bacon fat. Cover and sweat these vegetables about half hour. Stir often, and keep the heat low.
• Add the potatoes, the rutabaga, and enough water or stock to cover all the vegetables. Raise the heat to medium. Cook the soup for about 1 hour 15 minutes to 1 hour 30 minutes. The rutabaga pieces must be very soft when done: you should be able to smash them between your fingers.
• Let the soup cool to just warm, and purée using an immersion blender, Vitamix (don't froth too much air into it), or food mill.
• Pass the puréed soup through a mesh screen or fine strainer and press using a ladle or large spoon. Discard the gummy starches and proteins that collect. Return the soup to the pan and reheat it, seasoning well with salt and pepper.

CREAMY ROASTED RUTABAGA SOUP

Steps:

• Preheat the oven to 400°F (200°C).
• Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is soft and slightly browned.
• Meanwhile, heat the remaining 2 tablespoons olive oil and butter in a medium pot. Add the onion, celery, and carrot, and saute for 5 minutes until the onion is soft and translucent.
• Add the ground nutmeg, roasted rutabaga, and hot vegetable stock. Simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth or transfer to a blender that can process hot liquids.
• Either stir in the heavy cream now or add it separately when serving. Give a taste and add more salt and pepper, if needed. Serve garnished with fresh chopped parsley, if desired.

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.

CREAM OF RUTABAGA SOUP

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.

CREAMY RUTABAGA SOUP

Steps:

• In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender., In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.

RUTABAGA CARROT SOUP

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Peel and chop the rutabaga into small chunks. Add to a large bowl and drizzle avocado oil (or other cooking oil) over top. Season with salt and pepper. Toss until it's evenly coated.
• Add the rutabaga to a baking sheet in a single layer. Bake for 40 minutes.
• Rutabaga will be done when golden on the edges and soft when poked with a fork.
• In a large pot over medium high heat, sautee the garlic and onion with a bit of cooking oil. Cook until onions turn translucent, about 1-2 minutes.
• Add in the carrots, and sautee for an additional 2-3 minutes.
• Add in the rest of the ingredients: roasted rutabaga, vegetable broth, coconut milk (or heavy cream). Season with salt and pepper.
• Let soup simmer for 20 minutes.
• In small batches, pour the soup into a blender. Blend until smooth and creamy, then add to a large bowl. Repeat until all soup is pureed.Note: If you don't have a blender you can also use a food processor or immersion blender.
• Season with more salt and pepper and serve.