Hearty Rutabaga, Carrot, Parsnip And Sausage Soup

Hearty Rutabaga, Carrot, Parsnip And Sausage Soup
Hearty Rutabaga, Carrot, Parsnip And Sausage Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    tablespoons olive oil

  • 6

    ounces smoked turkey sausage cut 1/2" dice

  • 1

    large onion chopped

  • 3

    small parsnips peeled, diced

  • 1

    medium rutabaga peeled, diced

  • 1

    large carrot peeled, diced

  • 1

    can beef broth - (14 1/2 oz)

  • 1

    can chicken broth - (14 1/2 oz)

  • 1/4

    cup half-and-half

  • 1/2

    teaspoon dried thyme crumbled

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large saucepan over medium-high heat. Add sausage and saute 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. Puree 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. This recipe yields 2 servings; can be doubled or tripled.

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