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.
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
Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes, or until all the vegetables are tender when pierced with a fork. Remove from the heat.
When the vegetables are cool enough to handle, puree them through the fine blade of a food mill, in a food processor, or briefly in a blender. Strain the puree back into the cooking pot and discard what’s left in the sieve.
Add the cream and maple syrup to the soup. Season with
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