RUTABAGA SOUPE RECETTES

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RUTABAGA SOUP RECIPE - FOOD.COM



Rutabaga Soup Recipe - Food.com 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.

Temps total 9 hours 15 minutes

Temps de Préparation 15 minutes

Temps de Cuisson 9 hours

Rendement 4-5 cups soup

Les Quantités d'ingrédients 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

Pas à Pas:

  • 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.

Les Apports Nutritionnels : Calories 94.6, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 612.1, CarbohydrateContent 21.3, FiberContent 3.9, SugarContent 8.8, ProteinContent 2.6

CREAMY RUTABAGA SOUP RECIPE: HOW TO MAKE IT



Creamy Rutabaga Soup Recipe: How to Make It 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

Fourni par Taste of Home

Catégories     Lunch

Temps total 01 hours 05 minutes

Temps de Préparation 55 minutes

Temps de Cuisson 10 minutes

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

Les Quantités d'ingrédients 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

Pas à Pas:

  • 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.

Les Apports Nutritionnels : Calories 169 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 696mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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