Apple Rutabaga Soup
Serves: 4 - 6 people
  • 1 stick unsalted butter (1/4 pound)
  • 1 cup onion, roughly chopped
  • 1 cup rutabaga, peeled and roughly chopped
  • 1 cup butternut squash, peeled and roughly chopped
  • 1 cup sweet potato, peeled and roughly chopped
  • 1 cup carrots, peeled and roughly chopped
  • 1 cup Granny Smith apple, peeled, cored, and roughly chopped
  • 1 quart good quality chicken stock (or vegetable stock for a vegetarian option)
  • 2 cups heavy cream
  • ¼ cup real maple syrup
  • Kosher salt
  • cayenne pepper
  • freshly ground black pepper (optional)
  1. In a large saucepan set over medium-high heat, melt the butter. Add the onion, rutabaga, butternut squash, sweet potato, carrot, and apple. Stir occasionally and cook until the onions are translucent and softened.
  2. Add the chicken stock and bring to a boil. Reduce the heat and simmer until the vegetables are cooked through and fork tender, about 20 -25 minutes.
  3. Carefully transfer the contents from the saucepan to a blender or food processor. Puree until smooth. Strain through a fine-meshed sieve into the same saucepan you just used. Add the cream and maple syrup. Add salt and cayenne pepper to taste. Bring the contents to a simmer, turn off the heat and serve. Garnish with a few cracks of freshly ground black pepper, if desired.
* Slightly adapted from Patrick O'Connell's "Refined American Cuisine"
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