Ceylon Rutabaga Soup Recipes

CREAMY RUTABAGA SOUP

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.

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

SWEET POTATO AND RUTABAGA SOUP

Steps:

• 1. Heat olive oil in pan.
• 2. Add onion and garlic and cook until onion is translucent.
• 3. Add sweet potato and rutabaga to pan.
• 4. Cover with chicken stock.
• 5. Bring to a boil.
• 6. Cover and simmer 30 minutes or until veggies are soft.
• 7. Add milk and cider and mix with an immersion blender.
• 8. Add salt and pepper to taste.

CREAM OF RUTABAGA SOUP

Steps:

• Cook bacon until crisp in a large pot.
• Remove bacon from pot, crumble and set aside.
• Saute onions, celery and garlic in bacon grease for 5 minutes.
• Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
• Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
• Stir in milk.
• Heat gently to serving temperature, do not boil.
• Garnish with bacon and enjoy.

RUTABAGA SOUP

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.

APPLE RUTABAGA SOUP (SWEDE TO YOU BRITS!)

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!

RUTABAGA SOUP WITH BACON AND SAGE

Steps:

• Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
• Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper.
• Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel.
• Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

CEYLON RUTABAGA SOUP

Steps:

• Heat the rutabaga and carrot over medium low until softened. The rutabaga will take on some of the color of the carrot and will also brown slightly. Add small amounts of broth as needed to maintain some moisture in the pan.
• After the mixture has reduced add sugar, fenugreek and onion and heat until the onion is slightly caramelized.
• Remove the pan from heat and let sit until it is cool enough to go into the food processor.
• Add the mixture to the food processor and pulse to mix. Add cream and puree.
• While the mixture is pureeing, return the pan to the burner and add remaining broth and 1 Tsp Salt. Bring to a simmer over med heat.
• Once the mixture is well pureed, stir into the broth, add cinnamon and bring to a slight boil for 5 minutes.
• Sprinkle with cinnamon and salt to taste.