What the heck am I going to do with this? She says as she opens up her weekly CSA (community supported agriculture) share. You’re going to make some soup, with rutabaga and chipotle, that’s what.
I didn’t just fall off the table-turnip truck, ya know.
Rutabagas have been labeled table turnips in some parts; not sure why, maybe because some are as big as your head. But the cool thing is, not only are they tasty, but turnips are much lower in carbs than a potato; they have lots of fiber and are full of nutrition. Think of the possibilities.
The first Jack-o’-lanterns were turnips, and a rutabaga is pretty much just a large turnip. Halloween originated in ancient Ireland. Ancient Celts (Scotland too) believed it was when the veil between our physical world and the spiritual world was thinnest. This time of year was called Samhain (pronounced sow-win). It marks the end of harvest time and the beginning of winter. The chill in the air brought on fires, lots of fire. People still light bonfires to remember the dead and celebrate Samhain. It’s also the time for soup, silky, hearty soup.
We’ll get a little fire in this soup with some smoked chipotle in adobo sauce. I love this condiment; it adds such a nice smoky kick to just about anything. If you can’t handle the heat, add about two teaspoons of smoked paprika.
Rutabaga and Chipotle Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Description
Super easy, super quick, and super delicious. Let’s give the poor, lowly old rutabaga a chance. It really is quite tasty, sort of a cross between cabbage and turnip.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery ribs, chopped
- 1 rutabaga, peeled and chopped (about 1 pound)
- 2 parsnips, peeled and chopped
- 1 potato, peeled and chopped
- 4 cups chicken stock (vegetable stock works well too)
- 1 cup half-and-half (optional, but oh so good!)
- 2 chipotle peppers in adobo*, chopped (canned)
- 1 teaspoon kosher salt (more to taste if needed)
- Freshly ground black pepper to taste
Instructions
To a Dutch oven set over medium-high heat, add olive oil. Add the onion and celery and season with a pinch of salt, and sauté until lightly browned, about 7 minutes.
Add the rutabaga, parsnip, potato, and the chicken stock, and bring to a boil. Reduce heat, cover, and simmer until the rutabaga and veg are soft, about 30 minutes. Mix in the chipotle and the black pepper.
Place in a blender or food processor and blitz it until smooth. Return to the pot ot reheat over medium-low heat, stir in the half-and-half, taste, and season with more salt and pepper as needed. Simmer for another 15 minutes, until hot. Done.
This is great topped with fried shallots.
* To get the smoke without the heat of chipotles, sub in 2 teaspoons of smoked paprika.
Notes
Chipotle peppers are quite spicy and smoky too. Here’s a tip: use a fork to fish out the peppers, place them in a small cup, and chop them up with scissors. Be sure to grab some of the adobo sauce for your soup as well; it adds a great flavor punch. This method also saves your board from getting stained.
Rutabagas are root vegetables with a waxy coating, and they’re often kept in cold storage throughout the winter. The wax ‘packaging’ protects the veg, so no need to worry. As long as you have a good sharp peeler, it shouldn’t be difficult to peel. The flesh is quite firm, so use caution when chopping.
Thanks for stopping by; let me know what you think of the soup!
Sláinte
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