- Recipes
- Appetizers
- Breads
- Breakfast, Brunch, and Eggs
- Desserts
- Drinks
- Fish and Shellfish
- Meats and Poultry
- Pasta and Rice
- Pizza, Flatbreads, and Savory Tarts
- Sauces
- Sides and Vegetables
- Soup, Salads, and Stews
- Salads
- Soups
- Apple Rutabaga Soup
- Chilled Avocado Soup Shooters with Spicy Breadcrumbs
- Cold Almond and Garlic Soup with Figs and Marcona Almonds
- Gazpacho
- Hearty Bean Soup
- Homemade Chicken Noodle Soup
- Italian Wedding Soup
- Pappa al Pomodoro (Chilled Tomato and Bread Soup)
- Red Lentil Soup with Lemon
- Slow Cooker Potato Soup
- Tom Kha Gai (or Tom Yum Gai)
- Watermelon Gazpacho
- West African Chicken Soup
- Stews
Apple Rutabaga Soup
Submitted by administrator on Wed, 10/12/2011 - 20:23
Adapted from Chef Patrick O'Connell, The Inn at Little Washington
Makes 6 to 8 servings
Ingredients
- 1 stick (1/4 pound) butter
- 1 cup onion, roughly chopped
- 1 cup Granny Smith apple, peeled, cored and roughly chopped
- 1 cup rutabaga, peeled and roughly chopped
- 1 cup butternut squash, peeled, seeded and roughly chopped
- 1 cup carrots, peeled and roughly chopped
- 1 cup sweet potato, peeled and roughly chopped
- 1 quart good chicken stock
- 2 cups heavy cream
- 1/4 cup maple syrup
- Salt and cayenne pepper to taste
Instructions
Step 1: In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.


Step 2: 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.

Step 3: Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.


Step 4: Return the pot to the stove, bring the soup to a simmer, and serve.
Add new comment