Monday, March 23, 2009

I'm Dreaming of Rutabaga Soup

Here I am, not doing to well with this blogging thing...it would have been perfect to post on for the long cold, bluesy winter. So I'm going to try and get back on track...not that I was before. But you know how it is, right?

I adapted this recipe from one I found in our local newspaper last week, all I had to do was delete the dairy products and chicken stock, and add extra water to make up the volume. The original recipe was for turnips (which is why turnips are offered as a choice in the ingredients list, but I still had rutabagas from my winter share) and the spices and red wine vinegar seasoning intrigued me.

This soup is smooth, creamy and rutabagas never tasted this good before. Also, as this has lots of yummy flavor you don’t need a veggie stock, really. I think the next time; I’m going to try this with an apple cider vinegar. This is going to be one of my new comfort foods!!!

I’m Dreaming of Rutabaga Soup

1 tablespoon oil
2 cups diced onion
1 teaspoon ground mustard power
½ teaspoon dried thyme
3 large rutabagas (or turnips), roughly chopped, about 6-8 cups
4 cups roughly chopped potatoes
2 quarts water
1-3 teaspoons salt
2 tablespoons red wine vinegar

Heat oil in a large soup pot over medium heat. Add the onions, 1 teaspoon salt, mustard power and dried thyme. Slow cook for several minutes or until the onions are translucent, this will bring out their sweetness. Add the rutabagas potatoes and water and bring to a simmer. Simmer for 45 minutes or until the rutabagas/potatoes are cooked thoroughly.

Puree the soup in batches in a food processer or blender, and return pureed soup to the pot. Add salt to taste and the red wine vinegar. If soup is too thick, thin with water to the desired consistency.