Recipe by sugarpea
Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.
Top Review by duonyte
A very tasty soup. Earthy is right, and I probably added a little too much pepper, but with temps below freezing for over a week, it worked out fine. I did make the soup the day before, as indicated, and the soup tasted delicious. The low calorie count is a bonus, and don't let that scare you away!
- 3 cups water
- 1 teaspoon salt
- 1 lb rutabaga, peeled and cut into large chunks
- 1⁄2 lb onion, peeled and cut into large chunks
- 3 tablespoons long-grain rice
- salt & freshly ground black pepper
- garnish of coarsely chopped fresh tarragon leaf
Directions See How It's Made
- Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
- In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
- Reheat gently before serving.