eacarson77@netscape.net |
We just tried this recipe. It’s simple but delicious. I used onions from our box instead of the leeks and omitted the celery because we didn’t have any on hand. I also used an immersion blender to make it a smooth soup. It definitely makes more than six servings, so make room in your freezer!
Hearty Rutabaga, Turnip, and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
salt and pepper to taste
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Serves 6.
Bon Appétit, January 1998.
