Rutabaga & Carrot Soup

20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #20120

July 13, 2015



"In Ireland, a rutabaga is called a turnip, not to be confused with the smaller, white fleshed vegetable Americans know as the turnip."

Original is 8 servings

Nutritional

  • Serving Size: 1 (63.3 g)
  • Calories 72.4
  • Total Fat - 4.8 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 63.8 mg
  • Sodium - 28.3 mg
  • Total Carbohydrate - 3.4 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.6 g
  • Protein - 4.2 g
  • Calcium - 15.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Melt the butter in a Dutch oven, over medium heat.

Step 2

Add the carrots, rutabagas and onion, stirring them well to completely coat them in butter.

Step 3

Cover the pot and cook the vegetables for 10 minutes to soften them.

Step 4

Add the stock and season well with salt and pepper. Bring the soup to a boil, lower the heat, then cover the pot and let the soup simmer for 30 minutes.

Step 5

Turn the heat off and let the soup cool a little before blending it. Puree in batches in a blender or use a stick blender.

Step 6

Return soup to pot and stir in the cream. Bring back to heat without boiling.

Step 7

Serve.

Tips


No special items needed.

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