This is the time of year when root vegetables shine, especially the eye-catching, matte-purple rutabaga known also as kålrabi, kålrot, swede and neep. A cross between a turnip and a cabbage, rutabagas are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C.
As we inch toward winter, the temperatures dropping, warming dishes are what we hunger for. With a few local apples left in the basket, it seemed fitting to pair them with the sweet, yet savory rutabaga to make a dreamy soup that’s befitting of the harvest season. A couple of carrots tossed in, and the color is a vibrant hue of autumn. A rich, silky dish subsiding our cravings and one that can be played up or down to meet the demands of one’s tastebuds.
This creamy and subtly sweet rutabaga and apple soup is perfect for those cold days. Feel free to mix in the heavy cream for more depth and a thinner consistency, or leave out. You can also garnish with roasted seeds and nuts, carmelized apples, or fried cured meats for more taste and texture.
Rutabaga Apple Soup (kålrabisuppe med epler)
Serves 4 to 6
- 1 stick (112 g) butter
- 1 large onion, roughly chopped
- 2 cups (about 350 g) rutabaga, cut into small pieces
- 2 medium tart apples, peeled, cored and cut into pieces
- 1 ½ cups (about 225 g) carrots, cut into small pieces
- 5 cups (1.2 litres) chicken stock
- 1 cup (240 ml) heavy cream, optional
- Salt, to taste
In a large, heavy pot, heat the butter over medium-high heat. Add the onion, rutabaga, apples and carrots and sauté until the onions are translucent, about 8 minutes. Pour in the stock and simmer, uncovered, for 25 minutes or until the vegetables are cooked through. Transfer the soup to a blender or food processor (you can also use an immersion blender) and puree until smooth and no lumps remain. Return the soup to the pot, add cream if desired, season to taste, and serve.
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