Rutabaga Soup
- Reviews 1
Ready In: 9 hrs 15 mins
Yields: 4-5 cups soup
Ingredients
- 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
- 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.
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