Rutabaga & Carrot Soup
Recipe: #20120
July 13, 2015
Categories: Carrot, Rutabaga, Irish, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"In Ireland, a rutabaga is called a turnip, not to be confused with the smaller, white fleshed vegetable Americans know as the turnip."
Ingredients
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.