Ingredients with Measurements:
- 4 slices of bacon, chopped
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 large rutabagas, peeled and chopped
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chopped rutabagas and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the rutabagas are tender.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, topped with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the bacon and onion, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 24g
Carbohydrates: 18g
Protein: 8g
Sodium: 800mg
Sugar: 7g
Substitutions for ingredients:
- Instead of bacon, you can use pancetta or ham.
- You can use any type of onion, such as white or red.
- If you don't have rutabagas, you can use turnips or parsnips.
Variations:
- Add some chopped carrots or celery to the soup for extra flavor and nutrition.
- Top the soup with some grated Parmesan cheese or croutons.
- Use coconut milk instead of heavy cream for a dairy-free version of the soup.
Tips and tricks:
- Be careful when blending hot liquids in a blender, as they can splatter and cause burns. Allow the soup to cool slightly before blending, and blend in batches if necessary.
- To make the soup vegetarian, use vegetable broth and omit the bacon.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, topped with the crispy bacon and some chopped fresh parsley.
Garnishes:
Crispy bacon, grated Parmesan cheese, croutons, chopped fresh parsley.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad, roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add some more broth or water to thin it out. If it's too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
Make sure to cook the bacon and onion thoroughly before adding the other ingredients to the pot. Store any leftover soup in the refrigerator and reheat it to at least 165°F before serving.
Food history:
Rutabaga soup is a traditional dish in Scandinavian and Scottish cuisine. Rutabagas, also known as swedes, are a root vegetable that is a cross between a turnip and a cabbage.
Flavor profiles:
This soup is creamy, savory, and slightly sweet, with a smoky flavor from the bacon.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold day.
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