Rutabaga Soup With Bacon and Sage
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1medium-large onion, diced
- Salt
- 1medium-large rutabaga, 6 to 7 ounces, peeled and diced
- 2cloves garlic, sliced
- 1cup heavy cream
- 1cup whole milk
- 3½cups vegetable stock
- White pepper
- 3tablespoons maple syrup
- 4ounces smoked slab bacon, diced fine
- 20fresh sage leaves
Nutritional analysis per serving (8 servings)
262 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 5 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
- Step 2
Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper.
- Step 3
Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel.
- Step 4
Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.
Private Notes
Comments
Used only half a rutabaga, plus one Gold Yukon potato; added one stalk of celery to the onion mixture and used only 1 cup of half and half instead of the 1 cup whole milk and 1 cup heavy cream. Lighter and delicious!
My rutabaga was 26 ounces rather than 6-7 so I tripled the other ingredients, but it ended up coming out watery and I had to thicken with corn starch. In the future would increase the proportion of rutabaga to liquids.
We have quite a few rutabagas left over from the farm season (we're vegetable farmers in northern MN). I simply searched for a rutabaga recipe and settled on this. Delicious! I had a very large rutabaga, and used coconut milk (not canned) and vegetable broth. I skipped the bacon but added cooked wild rice at the end instead. Very hearty.
Delicious!
I make a much simpler fabulous version of this using 2 large sweet potatoes, 1large rutabaga, 6 strips of bacon and 5-ish cups of chicken stock. Cook the cut up roots with 3 strips of gently cooked bacon for 3-5 minutes. Add stock , bring to gentle boil. Salt pepper cook til soft. Blend til smooth. Cook the rest of the bacon till crisp. Top the soup with it and Parmesan cheese and or croutons and or whatever you want.
Careful! The milk/cream mixture split when I simmered it. If I make it again, I’d simmer the rutabaga in stock and and the milk and cream at the end. Tasty flavors though.
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