Wednesday, 28 December 2016

Apple & Rutabaga Soup

This was a very nice soup, with subtle but slightly surprising flavours. I used Empire apples but really, you can use whatever kind you like for this.

I just mashed mine and left it fairly rustic, but if you want something more suave, you can run it through the food processor with a teaspoon of starch, and reheat it until thickened. Just remember to remove the allspice and star anise first. 

4 servings
50 minutes prep time

Apple & Rutabaga Soup

2 cups peeled, diced rutabaga
4 cups unsalted chicken or vegetable stock
2 or 3 allspice berries
1 star anise
1/2 teaspoon salt
freshly ground black pepper to taste
1 small onion (1/2 cup chopped)
1 medium carrot (1/2 cup chopped)
1/2 cup peeled, chopped celeriac OR 1 stalk celery
2 tablespoons unsalted butter
2 medium apples (2 cups diced)
1 tablespoon apple cider vinegar
2 teaspoons sherry (optional)
1 teaspoon Worcestershire sauce

Peel and dice the rutabaga. Put it in a soup pot with the chicken stock, allspice, star anise, salt, and pepper. Bring to a boil an simmer for 25 to 30 minutes, covered. If the chicken stock reduces too much, top it up with a bit of water.

Meanwhile, peel and chop the onion. Peel and chop the carrot. Peel and chop the celeriac, or trim and chop the celery.

Heat the butter in a mid-sized skillet over medium-high heat. Cook the onion, carrot, and celeriac until softened and reduced. While they cook, wash the apples and chop them into dice, discarding the cores. You may peel them or not as you like - I left mine on and did not find them distracting. Add them to the pan of vegetables when ready and cook until they too are softened and reduced in volume.

When the rutabaga has simmered for 25 to 30 minutes, add the vegetables from the pan. Season with the vinegar, sherry, and Worcestershire sauce. Mix well and simmer for a further 10 minutes. Remove the allspice and star anise, and mash well or purée before serving.

Last year at this time I made Celeriac Dip.

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