I spent a bit of time in the kitchen this weekend in celebration of being caught up with my life. In hopes of using some of last week’s CSA veggies, I dug up a recipe for Cream of Turnip soup in Evernote.
Of course, when it came time to cook dinner, I realized that I didn’t actually have turnips, I had rutabagas. From there, one thing lead to another; the result was this delicious soup. Pureed root vegetables give this soup a lot of body and a rich texture.
Creamy Rutabaga and Potato Soup
- 2 Tbs. olive oil
- 2 lbs total of rutabagas and potatoes peeled and cut into 1" cubes (I used 1 1/2 lbs rutabagas and 1/2 lb potatoes)
- 1 small onion diced
- 3 cups vegetable broth
- 2 bay leaves
- 1/4 cup half and half
- Heat oil in large saucepan over medium heat. Add the rutabaga, potato and onion. Cook until the onions are translucent, stirring occasionally, about 8 minutes.
- Add bay leaves and vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low. Cover and cook 25 to 30 minutes, or until the rutabagas and potatoes are soft.
- Remove from heat, and remove bay leaves. Add the half and half. Use an immersion blender* to puree the ingredients until smooth. Season with salt and pepper to taste.