Silky Rutabaga Apple Soup  

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)
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

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, purée 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.

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