Creamy Rutabaga Soup

By December 15, 2015

This creamy soup actually has no cream! The long slow cooking of the vegetables creates a wonderfully smooth texture and rich flavor (helped out with a flavor boost from the bacon.)

 4-6 slices bacon, chopped into 1/2" pieces
 1 large onion, chopped (about 1.5 - 2 cups)
 1 small carrot, peeled and chopped, about ½ cup
 ½ cup diced celery
 1 tbsp dried thyme
 1 bay leaf
 4 cups peeled, chopped rutabaga or turnip
 2 cups peeled, chopped raw potato (yellow potatoes are best)
 4-6 cups vegetable stock or water (warmed)
 Salt and pepper
1

When peeling the rutabaga, take a thick layer from the vegetable. You can double peel it, first removing the outer layer and then peeling again to reach the creamy yellow interior.

2

In a large, heavy-bottomed pot, cook the bacon over low heat to render the fat. Watch the bacon to make sure it doesn't become too crisp. This will take 15 to 20 minutes, but check often and lower the heat if the edges of the bacon begin to burn. While the bacon fat is coming off of the meat, prep the rest of your vegetables (chop the potato into larger pieces than the rutabaga; they cook a lot faster.)

3

Add the onion, carrot, celery, bay leaf and thyme to the bacon meat and bacon fat. Cover and sweat these vegetables about half hour. Stir often, and keep the heat low.

4

Add the potatoes, the rutabaga, and enough water or stock to cover all the vegetables. Raise the heat to medium. Cook the soup for about 1 hour 15 minutes to 1 hour 30 minutes. The rutabaga pieces must be very soft when done: you should be able to smash them between your fingers.

5

Let the soup cool to just warm, and purée using an immersion blender, Vitamix (don't froth too much air into it), or food mill.

6

Pass the puréed soup through a mesh screen or fine strainer and press using a ladle or large spoon. Discard the gummy starches and proteins that collect. Return the soup to the pan and reheat it, seasoning well with salt and pepper.

The soup will keep for two or three days in the refrigerator or it can be frozen.

Ingredients

 4-6 slices bacon, chopped into 1/2" pieces
 1 large onion, chopped (about 1.5 - 2 cups)
 1 small carrot, peeled and chopped, about ½ cup
 ½ cup diced celery
 1 tbsp dried thyme
 1 bay leaf
 4 cups peeled, chopped rutabaga or turnip
 2 cups peeled, chopped raw potato (yellow potatoes are best)
 4-6 cups vegetable stock or water (warmed)
 Salt and pepper

Directions

1

When peeling the rutabaga, take a thick layer from the vegetable. You can double peel it, first removing the outer layer and then peeling again to reach the creamy yellow interior.

2

In a large, heavy-bottomed pot, cook the bacon over low heat to render the fat. Watch the bacon to make sure it doesn't become too crisp. This will take 15 to 20 minutes, but check often and lower the heat if the edges of the bacon begin to burn. While the bacon fat is coming off of the meat, prep the rest of your vegetables (chop the potato into larger pieces than the rutabaga; they cook a lot faster.)

3

Add the onion, carrot, celery, bay leaf and thyme to the bacon meat and bacon fat. Cover and sweat these vegetables about half hour. Stir often, and keep the heat low.

4

Add the potatoes, the rutabaga, and enough water or stock to cover all the vegetables. Raise the heat to medium. Cook the soup for about 1 hour 15 minutes to 1 hour 30 minutes. The rutabaga pieces must be very soft when done: you should be able to smash them between your fingers.

5

Let the soup cool to just warm, and purée using an immersion blender, Vitamix (don't froth too much air into it), or food mill.

6

Pass the puréed soup through a mesh screen or fine strainer and press using a ladle or large spoon. Discard the gummy starches and proteins that collect. Return the soup to the pan and reheat it, seasoning well with salt and pepper.

Creamy Rutabaga Soup

2 Comments

  • Christa Turnbull says:

    It’s a snowy April Saturday, so what could make me feel more righteous than making a pot of this creamy rutabaga soup. Prior to this I’d eaten rutabaga only as one of the roasted vegetables that make up a pot roast dinner. Also, I’d been watching the Welsh TV series “Hinterland” on Netflix, and this seemed like something that might be eaten in Wales. I didn’t have any bacon but did have duck fat drippings saved from roasting two ducks for Easter dinner. So I substituted a couple soup spoons of that instead of the bacon renderings. The soup is delicious and satisfying. it was well received at our house. Prep time is not extensive and requires minimal attention during the cooking phase. I used the recommended gold potatoes, and the color is pretty too. This recipe is a keeper. I will make it again.

  • Christa Turnbull says:

    It’s a snowy Saturday in April, and what could make me feel more righteous than making a pot of creamy rutabaga soup. I’d previously had rutabaga only as one of the ingredients in pot roast. Besides, I’ve been watching the Welsh TV Series “Hinterland’ on Netflix and thought rutabaga soup might be something they eat in Wales. I didn’t have any bacon; but I did have some duck fat in the refrigerator which I had saved from roasting two ducks at Easter dinner, so I used two spoons of that in place of the bacon renderings. The prep is minimal and the cooking time is largely unattended. This soup is delicious and has a very comforting flavor and feel. It was well received at our house. This recipe is a keeper; I will make it again. In addition, it has a very pretty color. If you think something called rutabaga soup wouldn’t fly at your home, you could name it sunshine soup.

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