I had some doubts about this one, but was ultimately pleased with the results.
I knew I wanted to do something with rutabaga and granny smith apples. Stumbled into this recipe which also included a variety of root vegetables, which are piled up all about the kitchen right now.
A few hesitations. First, no matter how many vegetables you cram in there, any soup with a full stick of butter and two full cups of heavy cream will also include a cup and a half of remorse. But hell, it’s Soupruary. I’ll get over it.
Second, not so sure about that maple syrup in there. As a general rule, I like dinner to taste like dinner, not dessert. Give me a savory dish every time.
I ended up leaving the maple syrup in place, figuring it’ll push some flavors forward and can be balanced by the cayenne pepper. It was a good call.
This soup was a nifty mix of complements and counter flavors. Thick, smooth, flavorful, and o so seasonal, disregarding the 60 degree NC February day.
Adapted from a recipe from The Inn at Little Washington. Most noteworthy changes are cream reduction from 2 cups to 1/2 cup and also swapped vegetable broth in for chicken broth. This is really a vegetarian soup, why bring the chickens into it?
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 vegetable stock
1/2 cup heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
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.
Add vegetable stock and simmer 20 minutes.
Add cream, and maple syrup. Add salt and cayenne pepper to taste.
Garnish with toasted walnuts and serve.
Originally: Apple and Rutabaga