Hints of maple and apple round out the flavour in this smooth soup, garnished with thin rutabaga 'fries'.
- 1 Ontario Rutabaga (about 2 lb/1 kg)
- 2 tbsp (25 mL) butter
- 1/3 cup (75 mL) chopped Ontario Shallots or Onion
- 2 Ontario Apples, peeled, cored and cubed
- 4 cups (1 L) vegetable broth (approx)
- 1/2 cup (125 mL) Ontario 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) wide. Set aside for garnish.
Cube remaining rutabaga. In large pot, melt half of the butter over medium-low heat; add shallots; cook, stirring, until softened but not browned, about 3 minutes. Add apples, broth and cubed rutabaga; bring to boil. Reduce heat and simmer, covered, until very soft, about 35 minutes.
Meanwhile, in large nonstick skillet, melt remaining butter over medium-low heat; cook rutabaga sticks, turning often, until golden brown and tender, about 5 minutes. Remove with slotted spoon to a paper towel lined plate.
In batches, purée soup in blender or food processor until smooth; return to pot. Stir in cream and maple syrup; add more broth or water if too thick. Season with salt and pepper to taste. Reheat gently and serve in heated bowls. Sprinkle rutabaga sticks with salt; divide among servings. Garnish with sprinkle of paprika.
Serve this soup with Savoury Parsnip Parmesan Mini-Muffins.
1 Serving (When recipe serves 8):
- Protein: 2 grams
- Fat: 5 grams
- Carbohydrate: 21 grams
- Calories: 135
- Fibre: 2.5 grams
- Sodium: 545 mg