I'm pretty certain this recipe was my first time every cooking with a rutabaga. I picked it up at the farmers' market a couple weeks ago and discovered it was still lingering in my vegetable drawer when I recently added the contents of my latest CSA box.
The timing worked out beautifully because we received fresh thyme this week, so I added two sprigs to the soup, which was a tip I had read on The Kitchn. It's so much easier than removing the leaves from the stem by hand!
This is a very easy recipe to make, with minimal ingredients and an amazing flavor. The soup is so creamy you would swear that milk or cream had been added.
Rutabaga Leek Soup
Prep Time: 5 minutes
Cook Time: 37 minutes
Ingredients (serves 3-4)
- 1 large leek, chopped (white and pale green part only)
- 1 large rutabaga, peeled and chopped
- 2 tablespoons butter
- 4 cups vegetable broth
- 2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
- salt and freshly ground black pepper to taste
- In a large saucepan, melt butter then add the chopped rutabaga and leek. Cook for 7 minutes, stirring occasionally.
- Add vegetable broth, then bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes.
- Remove thyme sprigs, if applicable, then puree soup with an immersion blender. Taste for seasoning, adding salt and pepper as desired.
Powered by Recipage