Apple and Rutabaga Soup

Name: Apple and Rutabaga Soup
Yield: Makes 2 quarts; 6 to 8 Servings
Cuisine: American
Ingredients: salt; 1 large sweet potato, peeled, coarsely chopped; ¼ cup maple syrup; 4 large carrots, peeled, coarsely chopped; 1 small buttercup squash, peeled, seeded, coarsely chopped; cayenne; 4 cups Rich Brown Chicken Stock; 1 rutabaga, peeled, coarsely chopped; 2 Granny Smith apples, peeled, cored, coarsely chopped; 2 cups heavy cream; 1 large onion, peeled, coarsely chopped; ¼ pound unsalted butter

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

Americas
United States
Soup
Gluten-free

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.