Parsnip-Rutabaga Soup with Andouille Sausage

Rutabaga Parsnip Soup

This was a delicious and successful experiment. I have been thinking rutabagas might make a tasty soup but was not sure how to approach them. I decided to give it a try today.

I added 1/2 TBSP of olive oil to my soup pot and put it on medium heat. I then added about 3 TBSP of onions and the tiniest pinch of anise seed – about 10 seeds in all. I cooked until tender and then added two chicken andouille sausages. I know that is not authentic, but it is delicious. I browned the sausages slightly. While they were browning, I peeled and chopped into 1/2 bites 1 rutabaga, 1 parsnip, 1 carrot and 1 potato. I figured I needed the sweetness of the carrot and the mildness of the potato to balance out the tartness of the rutabaga and parsnip. I added enough water to cover everything and set simmer about 30 minutes or so until they were all tender. I removed the sausage and let the soup cool enough for me to blend it in my magic bullet. I pureed the soup, cut the sausages into 5 pieces each and put them back in the soup.

This made two large bowls of soup that was a bit spicy, a bit tart and totally delicious.

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