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HEARTY RUTABAGA, TURNIP AND CARROT SOUP
Ingredients:
- 1 1/2 cups white and pale green parts only, chopped leek
- 2 cups of 1/2-inch pieces peeled rutabagas
- 28 oz can diced tomatoes in juice
- 4 14.5 oz cans or low-salt chicken broth vegetable broth
- 1 tbsp olive oil
- 2 cups sliced carrots
- 1 clove minced garlic
- 2 cups of 1/2-inch pieces peeled potatoes
- 2 cups of 1/2-inch pieces peeled turnips
- 1/2 cup chopped celery
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and saute until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. The Rutabaga is a cross between a member of the cabbage family and the turnip. The flavor of the rutabaga is more pungent than that of the turnip. The rutabaga can be eaten raw or cooked. It is incorporated into soups and stews, and is particularly delicious pureed on its own or mixed with mashed potatoes and carrots.The rutabaga takes longer to cook than the turnip; allow 15 minutes for boiling and slightly longer for steaming.
