Rutabaga soup recipes?

A friend of mine looking for a very delecious rutabaga soupRutabaga soup recipes?
HEARTY RUTABAGA, TURNIP, AND CARROT SOUP


For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.


1 tablespoon olive oil


1 1/2 cups chopped leek (white and pale green parts only)


1/2 cup chopped celery


1 garlic clove, minced


2 cups 1/2-inch pieces peeled turnips


2 cups 1/2-inch pieces peeled rutabagas


2 cups 1/2-inch pieces peeled russet potatoes


2 cups sliced carrots


1 28-ounce can diced tomatoes in juice


4 14 1/2-ounce cans vegetable broth or low-salt chicken broth











Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and saut茅 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.





Per serving: calories, 189; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg.


Serves 6.Rutabaga soup recipes?
My mom just made this for me the other day, it was AMAZING.





Ingredients





2 tb butter or margarine


1 c chopped onion


1/2 c chopped celery with leaves


2 c diced rutabaga


1 c sliced carrot


2 apples


2 c chicken broth


1 c light cream


1 c milk


1 salt and pepper


1 freshly grated nutmeg





Instructions





Melt butter over medium heat in a large saucepan and stir in onions and


celery. Cover and steam for 10 minutes. Add rutabaga, carrot, apple and


broth. Bring to a boil, reduce heat and simmer 30 minutes or until


vegetables are tender. Cool slightly and process in a blender or food


processor until smooth. Return to saucepan and stir in cream and milk.


Season to taste with salt and pepper. Heat thoroughly but do not boil.


Garnish each serving with a sprinkle of nutmeg. Makes 6 to 8 servings.
3 cups water


1 teaspoon salt


1 lb rutabagas, peeled and cut into large chunks


1/2 lb onions, peeled and cut into large chunks


3 tablespoons long-grain rice


salt %26amp; freshly ground black pepper


garnish of coarsely chopped fresh tarragon leaves








Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.


In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.


Reheat gently before serving.
Here is the recipe for it:





Title: Creamy Rutabaga Soup


Yield: 7 Servings





Ingredients





2 tb butter or margarine


1 c chopped onion


1/2 c chopped celery with leaves


2 c diced rutabaga


1 c sliced carrot


2 apples


2 c chicken broth


1 c light cream


1 c milk


1 salt and pepper


1 freshly grated nutmeg





Instructions





Melt butter over medium heat in a large saucepan and stir in onions and


celery. Cover and steam for 10 minutes. Add rutabaga, carrot, apple and


broth. Bring to a boil, reduce heat and simmer 30 minutes or until


vegetables are tender. Cool slightly and process in a blender or food


processor until smooth. Return to saucepan and stir in cream and milk.


Season to taste with salt and pepper. Heat thoroughly but do not boil.


Garnish each serving with a sprinkle of nutmeg. Makes 6 to 8 servings.