Wednesday, 4 December 2019

Rutabaga, Carrot, & Leek Soup

This cheerfully orange soup is basically a thick vegetable purée with seasonings. In other words, it's easy, healthy, substantial, and delicious. Just the thing for what looks like being an old-fashioned winter, and a good choice to balance out some of the richer fare floating around at this time of year.

4 to 6 servings
1 hour 30 minutes prep time


 Rutabaga, Carrot, & Leek Soup

2 cups peeled, diced rutabaga
2 cups peeled, diced carrots
1/4 cup unsalted butter
1 bay leaf
2 medium-large leeks (4 cups when chopped)
1 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon dried rosemary leaves
1/2 teaspoon rubbed sage
2 tablespoons barley flour, toasted
4 cups chicken OR vegetable stock, or a little more
1/4 cup apple cider vinegar
a dollop of sour cream to serve, optional

Peel and dice the rutabaga. Peel and dice the carrots. Melt the butter over medium heat in a heavy-bottomed soup pot. Add the rutabaga and carrots, and mix in to coat them in the butter. Let them cook slowly, stirring regularly, for about 45 minutes.

Meanwhile clean, trim, and slice the leeks. Rinse them again and drain well. Add them to the vegetables in the pot as soon as they are ready - you want them to cook in the butter for about half an hour. Season with the salt, pepper, rosemary, and sage.

Toast the barley flour in a small skillet over medium heat, stirring regularly. When it has toasted to the shade of a brown paper bag, turn it out onto a plate to cool. When the vegetables have cooked for 45 minutes, sprinkle it over them and stir it in until it disappears. Pour over the chicken stock and vinegar. Simmer for a further 30 to 40 minutes until the rutabaga is tender, stirring occasionally. Keep the pot covered and try not to let it evaporate too much, but if it does add a bit more stock.

Purée the soup (after removing the bay leaf) until smooth. Reheat to serve. Be careful! The thick soup is prone to splattering.  A dollop of sour cream makes a nice garnish, if you are so inclined.





Last year at this time I made Fondant Potatoes & Turnips.

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