Rutabaga Soup Recipes

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.

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.

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.

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.

HEARTY RUTABAGA, TURNIP, AND CARROT SOUP

Steps:

• Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
• Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

ROASTED RUTABAGA AND SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
• Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
• Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.