Tuesday, January 12, 2010

Creamy Rutabaga Soup

After a three-week hiatus from CSA shares, I am finding slim pickin's in the fridge as far as veggies go. I seem to always have beets, and now rutabagas. I found rutabagas on three shelves of my fridge yesterday. Since I will be getting more tasty produce this week, I need to use these up. So for today's lunch :

Creamy Rutabaga Soup

2 tsp Olive Oil
1 Medium Onion, Diced (About one Cup)
1/2 Cup Sliced Celery
1/2 Cup Sliced Carrots
1 Clove Garlic, Minced or Pressed
1 1/2 Pounds Rutabaga, Peeled and Diced
2 Cups Broth (Veggie if you're so inclined, or Chicken)
2 Tbsp Flour
1 1/2 Cups Milk
1/2 tsp Salt (or to taste)

Heat the olive oil in a medium sauce pan over medium heat. Add the onion, celery, and carrots. Cook until softened but not brown, about 5 minutes. Add the garlic and cook for one or two more minutes. Add the diced rutabaga and stir to coat with oil. Cook for 5 minutes, then add the broth. Bring to a boil. Cover, reduce heat and simmer until the veggies are very soft, 15-25 minutes depending on the size of your pieces.

Use a slotted spoon to transfer the veggies to a food processor, and process until smooth. You may need to add some cooking liquid to get a smooth puree. Set the veggie puree aside and reserve the cooking liquid.

Put 2 Tbps flour in the empty sauce pan. Slowly pour in the milk, whisking continuously until all of the flour is incorporated. Put the pot over medium heat and whisk continuously until it begins to thicken and bubble, about 5 minutes. Stir in the vegetable puree. At this point, add cooking liquid and/or milk to reach the soup consistency you like. Taste and adjust salt (and pepper, if you like).


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