Apple Rutabaga Soup
Adapted from Chef Patrick O'Connell, The Inn at Little Washington
Makes 6 to 8 servings
- 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
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.