Rutabaga Soup

Rutabaga Soup

Recipe from Great Performances

Rutabaga is a yellow root vegetable with Scandinavian roots that is known by different names including the Swedish turnip. It pairs well with other root vegetables such as carrots, onions and potatoes. Rutabaga can be mashed, roasted, baked, boiled or blended into a creamy, warming soup.

Serves 6

Heat a heavy-bottomed soup pot. When hot, add ¼ cup canola oil then add ¼ lb. diced onions, ¼ lb. peeled and diced carrots and ½ oz. minced garlic. Cook over medium heat until onions and carrots are softened. Add 2 lbs. peeled and cubed rutabaga and ½ lb. peeled and cubed Yukon gold potatoes and season with salt and pepper. Cover with water by 2 inches and cook until vegetables are soft. Purée contents until very smooth, adding more liquid to adjust consistency. If using a standard blender, fill the blender no more than half full. Remove the lid’s center insert, cover with a folded kitchen towel and then blend. Strain then taste for seasoning. Serve with a dollop of sour cream and a sprinkle of fresh parsley.