https://www.thekitchn.com/recipe-rutabaga-chipotle-soup-100959
1 - A creditable first go at this. Really very good and very little to recommend to change. I'll just standardize weights on a few things but otherwise, it gets bumped up to the next level.
2 - Again a lovely, sweet soup. This time I increase the amount of chipotle pepper from 1/4 tsp to 1/2 tsp and it was noticeably hotter. I think I prefer the 1/4 tsp suggestion of heat.
3 - It's a lovely, lovely soup. I don't know if it's the varietal, I've only used Marion Rutabaga, and it makes a great soup! I think I will remove the "Chipotle" from the title as it's a crucial but not obvious ingredient.
4 - So silky smooth! So sweet and flavorful. This is probably ready for graduation but I will follow the protocol. I haven't made this for a couple years, and it came through this time with flying colours. The problem is only that most people have an aversion to rutabaga. But if they only let themselves taste it!
| Calories per serving | ~333 kcal |
| Experienced cook (active time) | 35–40 min |
| Novice cook (active time) | 50–60 min |
| Total elapsed time | 60–75 min |
3 Tbsps. (42g) butter
1 medium onion, diced (170gr)
A meagre pinch of celery seed
2 large rutabagas, peeled and diced (1.5kg)
4 cups chicken or vegetable broth
2 cups heavy cream
1/4 tsp ground chipotle
1/4 tsp paprika
1 tsp ground pepper
Salt to taste
-
Melt the butter in a large pot and add the onion, cooking until browned. Season with salt and add the celery seed.
- Add the rutabaga and the broth and bring to a boil. Reduce heat, cover, and simmer until the rutabaga is fork-tender, about 30 minutes.
- Add the chipotle and the pepper. Stir well.
- Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks.
- Stir in the cream and taste to adjust the seasoning to your liking.
- Gently simmer for 15 minutes more before serving.
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