Ingredients with Measurements:
- 1 large Steckrübe (rutabaga), peeled and diced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat.
2. Add chopped onion and garlic, and sauté until translucent.
3. Add diced Steckrübe and potatoes, and stir to combine.
4. Pour in chicken or vegetable broth, and bring to a boil.
5. Reduce heat to low, and let simmer for 30-40 minutes, or until vegetables are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Stir in heavy cream, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 28g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Steckrübe can be substituted with turnips or parsnips.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add cooked bacon or sausage for a heartier soup.
- Add chopped kale or spinach for added nutrition.
- Add a pinch of nutmeg for a warm, cozy flavor.
Tips and tricks:
- Be sure to peel the Steckrübe thoroughly, as the skin can be tough.
- Use an immersion blender for easier blending and less mess.
- Adjust the thickness of the soup by adding more or less broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, sour cream, croutons, or grated cheese.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure food safety.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Steckrübe, also known as rutabaga, is a root vegetable that originated in Scandinavia and was introduced to Germany in the 17th century.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
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Region: German
Taste: Savory, Creamy, Earthy, Hearty, Comforting