Apple and Rutabaga Soup

Preparation info
  • Makes 2 quarts ;

    6 to 8

    Servings
    • Difficulty

      Easy

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Here’s a wonderful simple soup with all the flavors of fall. It can be made vegetarian by substituting vegetable stock for the chicken stock.

Ingredients

  • ¼ pound unsalted butter
  • 1 large onion, peeled, coarsely chopped
  • 2 Granny Smith apples

Method

Melt the butter in a large saucepan over medium-high heat. As soon as it melts, add the onion, apples, rutabaga, squash, carrots, sweet potato, and ½ teaspoon salt. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, until the onions are translucent but not brown.

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