Rutubaga Soup

Rutubaga Root Vegetable Soup

This may have the most intense flavor per spoonful of anything I have ever made. The flavor is so rich and intense that it is amazingly filling and satisfying. I know I will make this again and again. I was inspired to make it by the fact that I had four rutabagas in the crisper that were losing their crispness. I knew I had to make something and they were no longer crisp enough for great salads, so I decided to make a soup. I looked online for some soup recipes, but most called for cream and I almost never have milk or cream. I was pretty sure I could come up with a non-dairy version that would be pretty good.

To start I sautéed a medium sized yellow onion in 2 tbsp of olive oil with some salt and pepper. I added 1 full inch of fresh ginger (about 1.5 tbsp) and 2 tsp of cardamom. I let sauté until they onions were tender and a soft golden yellow. Meanwhile, I peeled and chopped up 4 rutabaga and 2 turnips into about 1 inch cubes. The turnips were the adorable little small, round ones, not the big ones. I thought they might add a bit of pungent brightness to the soup. When they were all cut up, I tossed them in the pot and added salt and pepper.

I then added 24 oz of broth. I used chicken broth I had made from some roast chicken and froze. You could use a mushroom or vegetable broth for a vegan alternative. The point is to enrich the vegetables with flavor from the broth – but the particular broth flavor is less critical.

While they cooked, I peeled and cubed two tart apples. I happened  to use 2 Fiji and 2 Granny Smith, but so long as they are tart apples and not sweet ones like HoneyCrisp or bland ones like Delicious, the particular strain is not important.

When the rutabagas and turnips were tender, I added the apples with some salt and pepper. I then juiced two fresh lemons. I added the lemon juice and 1.5 tsp of cayenne and salt and pepper to taste. I am sure you note that I am adding salt and pepper over and over and over. This does not make an over-salted dish, because I season to taste at each stage – and adding with each new stage of cooking, the flavor actually becomes rich with less salt and pepper.

Let it cool a bit and puree with an immersion blender. It will be creamy and smooth and delicious.

The brightness of the lemon, the little bit of cayenne and the earthy richness of the root vegetable and the delicious aromatic cardamom combine into an intense and delicious flavor that is hard to describe. It’s has a tiny bit of heat, but it’s not spicy. It has a bit of zing, but it’s not sour. It’s just sublime.

This made 2 quarts of soup – enough for several more than a single serving. It can easily be made vegan and will be just as good.

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