|
Hints of maple and apple round out the flavour in this
smooth soup. Try a variety of garnishes such as diced apple
or a dollop of yogurt or sour cream.
| Preparation Time: |
20 minutes |
| Cooking Time: |
40 minutes |
| |
Serves 6 to 8 |
| 1 |
medium Ontario Rutabaga (approx 2 lb/1
kg) |
2 tbsp (25 mL)
|
butter |
| 1/3 cup (75 mL) |
chopped shallots or green onion
(white part only) |
| 2 |
Ontario Apples, peeled, cored and cubed |
| 4 cups (1 L) |
chicken stock (approx) |
| 1/2 cup (125 mL) |
10% cream or milk |
| 1/4 cup (50 mL) |
Ontario Maple Syrup |
| |
Salt and pepper |
| |
Paprika |
Peel rutabaga. Cut about 24 rutabaga sticks, each 1-1/4-inches
(3 cm) long and 1/4-inch (5 mm). Cube remaining rutabaga
and set aside. In large heavy saucepan, melt butter over
medium-low heat; cook rutabaga sticks, tossing often, for
5 minutes or until golden brown. Remove with slotted spoon
and set aside on paper towel lined plate.
Add shallots to saucepan; cook, stirring, over medium-low
heat for 3 minutes or until softened but not browned. Add
apples, stock and reserved cubed rutabaga; bring to boil.
Reduce heat and simmer, covered, for 35 minutes or until
very soft.
In batches, purée in blender or food processor; return
to saucepan. Stir in cream and maple syrup; add more stock
or water if too thick. Season with salt and pepper to taste.
Reheat gently and serve in heated bowls. Sprinkle rutabaga
sticks with salt; place 3 or 4 on each serving. Garnish
with sprinkle of paprika.
| Nutritional Information: |
|
| 1 Serving (when recipe serves
8): |
|
|
Protein: |
3 grams |
|
Fat: |
6 grams |
|
Carbohydrates: |
21 grams |
|
Calories:
|
150 |
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