Last week, we received our first delivery from out CSA / farm share. We received so many rutabagas and carrots that we didn't know what to do with them. Last night I decided to experiment with two soup recipes: one vegan and healthy, one creamy, buttery bacony. Both were really easy to make and delicious.
Rutabaga Soup with Bacon and Sage
2 tablespoons unsalted butter
1 medium-large onion, diced
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
1. 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.
2. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add to cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée with a hand blender, and turn heat all the way down. Season with salt and pepper.
3. 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.
4. Serve soup with bacon and fried sage scattered on top.
YIELD 6 to 8 servings
|Ugh. I look tired. Also: I really won't miss that back splash.|
Rutabaga, Carrot and Turnip soup:
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
~ 58 ounces of vegetable broth (chicken is ok too, but then it won't be vegan)
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.