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.