 |
Silky Rutabaga Apple Soup |
Hints of maple and apple round out the flavour in this smooth soup. Try a variety of garnishes such as diced apple or a dollop of yogurt or sour cream.
| Preparation Time: | 20 minutes |
| Cooking Time: | 40 minutes - Serves 6 to 8 |
| 1 | medium Ontario Rutabaga (approx 2 lb/1 kg) |
| 2 tbsp (25 mL) |
butter |
| 1/3 cup (75 mL) | chopped shallots or green onion
(white part only) |
| 2 | Ontario Apples, peeled, cored and cubed |
| 4 cups (1 L) | chicken stock (approx) |
| 1/2 cup (125 mL) | 10% cream or milk |
| 1/4 cup (50 mL) | Ontario Maple Syrup |
| Salt and pepper | |
| Paprika |
Peel rutabaga. Cut about 24 rutabaga sticks, each 1-1/4-inches (3 cm) long and 1/4-inch (5 mm). Cube remaining rutabaga and set aside. In large heavy saucepan, melt butter over medium-low heat; cook rutabaga sticks, tossing often, for 5 minutes or until golden brown. Remove with slotted spoon and set aside on paper towel lined plate.
Add shallots to saucepan; cook, stirring, over medium-low heat for 3 minutes or until softened but not browned. Add apples, stock and reserved cubed rutabaga; bring to boil. Reduce heat and simmer, covered, for 35 minutes or until very soft.
In batches, pure in blender or food processor; return to saucepan. Stir in cream and maple syrup; add more stock or water if too thick. Season with salt and pepper to taste. Reheat gently and serve in heated bowls. Sprinkle rutabaga sticks with salt; place 3 or 4 on each serving. Garnish with sprinkle of paprika.
