Rutabaga Soup Recipe 🍲

Overview:

Rutabagas, also known as yellow turnips or Swedes, are often underrated, but this soup will change your mind! It’s a delightful combination of sweet and earthy flavors, thickened with rice for a satisfying texture. Perfect for chilly winter days, this soup gets even better on day two, so make sure to plan ahead. This recipe, adapted from the renowned cookbook author Rozanne Gold, is a true winner. Don’t skip the tarragon garnish—it adds a lovely touch to the final dish.

• Preparation Time: 15 minutes
• Cooking Time: 8 hours 50 minutes (includes overnight refrigeration)
• Total Time: 9 hours 15 minutes
• Servings: 4-5 cups of soup

Ingredients:

• 3 cups water
• 1 teaspoon salt
• 1 onion, chopped
• 1/2 cup long-grain rice
• 3 rutabagas, peeled and diced
• Tarragon leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Prepare the Ingredients:

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   • Peel and dice the rutabagas.
   • Chop the onion.
   • Measure out the long-grain rice.

2. Cook the Soup:

   • In a large pot, combine the water, salt, chopped onion, and diced rutabagas.
   • Bring the mixture to a boil over medium-high heat.

3. Simmer:

   • Once boiling, add the long-grain rice to the pot.
   • Cover the pot and reduce the heat to low.
   • Let the soup simmer gently until the vegetables are very soft, which should take about 50 minutes.

4. Puree the Soup:

   • Once the vegetables are tender, remove the pot from the heat.
   • Using a food processor, puree the cooked mixture in batches until it’s incredibly smooth.
   • Return the pureed soup to a clean storage container.

5. Season and Refrigerate:

   • Add salt and pepper to taste, adjusting the seasoning as needed.
   • Cover the soup and refrigerate it overnight. This step allows the flavors to meld and intensify, making the soup even more delicious.

6. Reheat and Serve:

   • When you’re ready to enjoy the soup, gently reheat it on the stove over low heat.
   • Ladle the hot soup into bowls.
   • Garnish each serving with fresh tarragon leaves for a burst of flavor and aroma.

7. Enjoy!

   • Serve this flavorful rutabaga soup alongside a crusty loaf of bread for a satisfying meal that’s perfect for lunch or a light dinner.
   • Share with friends and family, and savor every spoonful of this comforting winter dish.

Nutritional Information (per serving):

• Calories: 94.6
• Fat Content: 0.3g
• Saturated Fat Content: 0.1g
• Cholesterol Content: 0mg
• Sodium Content: 612.1mg
• Carbohydrate Content: 21.3g
• Fiber Content: 3.9g
• Sugar Content: 8.8g
• Protein Content: 2.6g

Recipe Notes:

• If you don’t have a food processor, you can use a blender to puree the soup in batches.
• For extra creaminess, you can add a splash of coconut milk or heavy cream before serving.
• This soup freezes well, so consider making a double batch and storing some for later enjoyment.
• Experiment with different herbs and spices to customize the flavor to your liking.