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Chef Jim's Cream of Rutabaga and Apple Soup

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Ingredients

  • 1/4 lb (1 stick) butter (113gm)
  • 1 cup roughly chopped onion (230gm)
  • 1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
  • 1 cup peeled and roughly chopped rutabaga (230gm)- frozen ones are fine too
  • 1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
  • 1 cup peeled and roughly chopped carrots (230gm)
  • 1 cup peeled and roughly chopped sweet potato (230gm)
  • 1 quart good chicken stock (1 lt)
  • 2 cups heavy cream (480ml)
  • 1/4 cup maple syrup (60ml)
  • Salt and cayenne pepper (optional) to taste

Details

Servings 6

Preparation

Step 1

In a large saucepan over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato 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 of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Add the cream, maple syrup, salt, and cayenne pepper (if using).

Return the pot to the stove, bring the soup to a simmer, and serve.

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