Apple Rutabaga Soup

This is the perfect season to make soup! Winter days call me to make soups and heavier stews. They call my name and my stomach rumbles. 

My mother was a wonderful maker of soups. I suppose since she was born during the great depression there were many soups and stews served for the purpose of filling empty stomachs and stretching provisions among hungry family members. I most remember beef vegetable soup and also her amazing chicken soup with vegetables and homemade noodles. 

Once, as an adult, I was living alone and very ill. Fevers would come and go and mostly I didn't feel up to cooking or even eating. I reached a point where my body began to crave my mother's chicken soup. I pushed myself to get up and put together the ingredients to set a pot to simmering. Even the smell began to make me feel better. I believe there is something to the healing power of that soup!

Today. though, is for Apple Rutabaga Soup! In winter apples and rutabagas are plentiful at our markets. Throw in some squash, carrots and sweet potato and you have an awesome soup! So, get out that big pot and get busy!

Apple Rutabaga Soup

Patrick O’Connell, Chef/Proprietor ~ The Inn at Little Washington

Makes 2 quarts, 6-8 servings
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
¼ cup maple syrup
Salt and cayenne pepper to taste

1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.

http://www.theinnatlittlewashington.com/
Chefs A Field Season 1 Episode 2
Photo by Natalie Grainger on Unsplash