Creamy Rutabaga Soup Recipes

Steps:

• Cook bacon until crisp in a large pot.
• Remove bacon from pot, crumble and set aside.
• Saute onions, celery and garlic in bacon grease for 5 minutes.
• Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
• Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
• Stir in milk.
• Heat gently to serving temperature, do not boil.
• Garnish with bacon and enjoy.

Steps:

• In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender., In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.

Steps:

• 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.