When Sam told me that he had a giant Rutabaga in the garden, I wasn’t sure what to expect, but it certainly wasn’t the giant 3lb monster that he brought home the next day. It sat on the counter for a couple of days, reeking of earth and itself, before I even attempted to clean it. The tangle of roots certainly did not want to let go of the dirt, and it took a good quarter hour just to get it ready for cooking.
The soup itself was simple and filling, and perfect for the cooler days we’ve been having. I tossed together some croutons from Jack Bishop’s recipe, and a handful of cilantro over the top made it perfect.
- 3lbs rutabaga, peeled and cut into smallish pieces
- 1 medium onion, chopped
- 2 Tbs butter
- Veggie stock
- 1/2 C cream
- 1/2 tsp pureed chipotle (optional)
In a soup pot saute onions in butter over medium heat until soft, about 10 minutes. Add rutabaga and enough stock to just cover, and bring the mix to a boil. Cover and simmer for at least 30 minutes, but as much as needed until the rutabaga is extremely soft. Mix in chipotle and cream, and then puree the soup.
- 2 slices sandwich bread
- 1/2 tss brown sugar
- 1 tsp paprika
Preheat oven to 375. Cut sandwich bread into 1″ cubes. Toss with a bit of EVOO and then sprinkle with sugar and paprika. Toss again to combine. Bake for 10 minutes, flipping the croutons over halfway through.