Cheesy Rutabaga and Parsnip Soup

A beautiful, creamy, soul soothing soup.Creamy and comforting.

Serving Size: 6

Creamy Rutabaga, Parsnip and Cheddar Soup / Katie Workman themom100.com
I got a rutabaga in my CSA.  It sounds like a country music song, right?  A slightly off-putting country music song, one that wouldn’t do very well.  But you know, I’ve been writing about the various kinds of produce you get in CSAs, the items that make us say, “huh,” and tuck it in the back of the counter or the fridge.  The kinds of produce that linger around mooning, moping, waiting, daring us to figure out what to do with it.  But if you let it rot…well, then the rutabaga wins.

But my rutabagas were not going to perish in vain.  No, no, they were going to become a beautiful, creamy, soul soothing soup.  And I see you, too, over there, you parsnips!

The color of the cheddar, white, yellow, or orangey, will affect the color of the soup (I happened to use an orangey variety, from Hook’s Cheese, which was amazing.).  No right or wrong here, but something to contemplate.  The parsley is optional because if you don’t have it or you don’t feel like chopping parsley then don’t worry about it for a minute (but it does look pretty), and the sour cream add a nice visual contrast as well, but neither should be a game stopper.

Cheesy Rutabaga and Parsnip Soup

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  • 3 tablespoons unsalted butter
  • 1 cup chopped onion
  • 2 stalks celery, sliced
  • 2 large rutabagas, peeled and diced
  • 2 parsnips, peeled and sliced
  • 5 cups less sodium chicken or vegetable broth
  • 1 tablespoon pureed chipotles in adobo
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup sour cream

To serve (optional):

  • Chopped parsley
  • Sour cream or crème fraiche

1. In a large pot melt the butter over medium heat. Add the shallots and the celery and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, partially covered, for about 25 minutes until the vegetables are tender.

2. Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree until smooth. Return the soup to the pot, if needed, and stir in the chipotles in adobo and sprinkle in the cheese, stirring as you do this, until the cheese is melted. Add the sour cream and heat until heated through. Serve hot, with chopped parsley and a bloop of sour cream or crème fraiche if desired.

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