Rutabega Soup
Delicious, simple, hearty, inexpensive, and easy-to-make soup. This
soup is fairly think and very good for fall and winter. You'll be
surprized by how good it is. Please try it!
Delicious, simple, hearty, inexpensive, and easy-to-make soup. This
soup is fairly think and very good for fall and winter. You'll be
surprized by how good it is. Please try it!
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Old Fashioned Cookies
Family and vintage recipes
1 Rutabega
6-8 c chicken broth
1 large onion
2 cloves garlic
1/2 c cream (optional)
cilantro or parsley for garnish
1 t salt (less or none if broth is salted, taste before adding)
pepper
Cut and peel rutabega. I cut about 1/3 of the bulb, and then cut
the larger piece in half. It is easy to peel the pieces with a
potato peeler. Cut into lare cubes.
Peel and slice onion.
Place rutabega, onion, and garlic, salt, pepper into chicken broth
into large pot, bring to boil, simmer until vegetables are soft.
Blend while in pot with hand-held blender, or remove
vegetables with slotted spoon and puree in blender or food
processor, replace in borth and mix toether.
Stir in cream if defired. It is not necessary, and the soup is very
good without it.
Garnish with cilantro or parsley before serving if desired.
6-8 c chicken broth
1 large onion
2 cloves garlic
1/2 c cream (optional)
cilantro or parsley for garnish
1 t salt (less or none if broth is salted, taste before adding)
pepper
Cut and peel rutabega. I cut about 1/3 of the bulb, and then cut
the larger piece in half. It is easy to peel the pieces with a
potato peeler. Cut into lare cubes.
Peel and slice onion.
Place rutabega, onion, and garlic, salt, pepper into chicken broth
into large pot, bring to boil, simmer until vegetables are soft.
Blend while in pot with hand-held blender, or remove
vegetables with slotted spoon and puree in blender or food
processor, replace in borth and mix toether.
Stir in cream if defired. It is not necessary, and the soup is very
good without it.
Garnish with cilantro or parsley before serving if desired.
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