Apple Rutabaga Soup Recipes

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APPLE RUTABAGA SOUP (SWEDE TO YOU BRITS!)



Apple Rutabaga Soup (Swede to You Brits!) image

I love rutabaga. When I was a child it was one of my favorite parts of Christmas dinner, that golden pile of mashed rutabaga...This soup looks and tastes like liquid autumn. It's incredibly simple to put together and can be made well in advance and frozen. the elusive ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga. Water or vegetable stock may be successfully substituted for the chicken stock if you want to make this soup vegetarian.

Provided by MarieRynr

Categories     Apple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 lb butter (1 stick)
1 cup roughly chopped onion
1 cup peeled cored and roughly chopped granny smith apple
1 cup peeled seeded roughly chopped butternut squash
1 cup peeled and roughly chopped rutabaga
1 cup peeled and roughly chopped carrot
1 cup peeled and roughly chopped sweet potato
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
salt, to taste
cayenne pepper, to taste

Steps:

  • In a large saucepan, over medium high heat, melt the butter.
  • Add all the vegetables 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 the vegetables are cooked through and tender.
  • Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer.
  • Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper.
  • Return the pot to the stove, bring soup to a simmer, then serve in hot bowls!
  • I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!

Nutrition Facts : Calories 569.2, Fat 46.8, SaturatedFat 28.5, Cholesterol 154.2, Sodium 429.3, Carbohydrate 33.2, Fiber 3.3, Sugar 17.6, Protein 7.2

APPLE - RUTABAGA SOUP



APPLE - RUTABAGA SOUP image

Categories     Soup/Stew     Vegetable

Yield 6-8

Number Of Ingredients 11

1/4 lb (1 stick) BUTTER
1 cup roughly chopped ONION
1 cup peeled, cored and roughly chopped GRANNY SMITH APPLE
1 cup peeled, roughly chopped RUTABAGA
1 cup peeled, seeded and roughly chopped BUTTERNUT SQUASH
1 cup peeled and roughly chopped CARROTS
1 cup peeled and roughly chopped SWEET POTATO
1Quart good CHICKEN STOCK
2 cups HEAVY CREAM
1/4 cup MAPLE SYRUP
SALT and CAYENNE PEPPER to taste

Steps:

  • In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga,squash, carrots and sweet potato. Cook, stirring occasionally until the onions are translucent. Add the chicken stock and bring to a boil. Simmer 20 - 25 minutes or until all of the vegetables are cooked through and tender. Puree the vegetables. Strain through a fine mesh sieve back to the original cooking pot. Add the cream, maple syrup, salt and cayenne pepper. Return the pot to the stove, bring soup to a simmer and serve.

RUTABAGA-AND-APPLE MASH



Rutabaga-and-Apple Mash image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

Peeled rutabaga
Peeled, cored sweet apple (such as Gala)
Butter
Cream
Salt and pepper

Steps:

  • Cut rutabaga and apple into 1-inch pieces. Cover with water; boil until tender. Drain, then mash with butter and cream. Add salt and pepper to taste.

SCALLOPED RUTABAGA AND APPLE



Scalloped Rutabaga and Apple image

Ivy Fitzjohn of Winnipeg, Manitoba shared this fun way to serve rutabaga, which is sweetened with apple, brown sugar and cinnamon.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 12

2 cups thinly sliced peeled rutabaga
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
4-1/2 teaspoons butter, melted, divided
1/2 cup sliced peeled tart apple
1/3 cup apple juice
2 tablespoons dry bread crumbs
2 tablespoons chopped walnuts

Steps:

  • Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.

Nutrition Facts : Calories 276 calories, Fat 14g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 325mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 5g fiber), Protein 5g protein.

RUTABAGA SOUP



Rutabaga Soup image

Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.

Provided by sugarpea

Categories     Lunch/Snacks

Time 9h15m

Yield 4-5 cups soup

Number Of Ingredients 7

3 cups water
1 teaspoon salt
1 lb rutabaga, peeled and cut into large chunks
1/2 lb onion, peeled and cut into large chunks
3 tablespoons long-grain rice
salt & freshly ground black pepper
garnish of coarsely chopped fresh tarragon leaf

Steps:

  • Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
  • In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
  • Reheat gently before serving.

CREAMY RUTABAGA SOUP



Creamy Rutabaga Soup image

I attended a dinner party where this smooth, nutty soup was served as an appetizer in demitasse cups. No one guessed that rutabagas were the main ingredient.-Cappy Hall Rearick, St. Simons Island, Georgia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 medium onion, chopped
1 celery rib, chopped
1 tablespoon butter
4 cups cubed peeled rutabagas (about 2 medium)
1-1/2 cups uncooked long grain rice
1-1/2 cups water
5-1/2 cups chicken broth, divided
1-1/4 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Sour cream and minced fresh chives

Steps:

  • In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender., In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.

Nutrition Facts : Calories 169 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

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