“A trio of fall root vegetables — carrots, leeks, and a rutabaga — forms the savory foundation of this soup. Puréed and enriched with Crème Fraîche, this potage, with its velvety, smooth texture and glorious orange hue, is always a hit — whether it's a first course or the main attraction.
Rutabaga is an often-overlooked root vegetable member of the cabbage family. Its pale yellow flesh is slightly sweet. Choose ones with smooth skin and firm flesh that are heavy for their size.”
Fall Root Soup
Makes 8 servings
Adapted From: The Splendid Table
Ingredients:
4 tablespoons unsalted butter
2½ c Leeks, chopped, white and light green parts only (3 to 4 medium leeks)
1½ lbs Carrots, peeled and diced
1 lg Rutabaga, peeled and diced
2 lg Parsnips. Peeled and diced
10 c Chicken Stock
Kosher salt
1¼ c Crème Fraîche
3 T Flat-Leaf Parsley, fresh and finely chopped
Procedure:
1. Toss the chopped vegetables with a little olive oil, spread them out on a shallow pan and roast at 425 degrees F until they begin to soften and caramelize. Flavors will be more intense. Remove from oven and let cool slightly.
2. Heat butter in a large, heavy pot (with a lid) over medium-high heat. When melted and hot, add roasted vegetables and mix until the veggies are warmed through. Add stock and bring mixture to a simmer. Reduce heat, cover, and simmer until vegetables are very tender, for about 30 minutes.
3. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in ¾ cup of the Crème Fraîche. Taste soup and season with salt, as needed. (The soup can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat.)
4. To serve, ladle soup into shallow soup bowls. Garnish each serving with a generous dollop of the remaining ½ cup Crème Fraîche and a sprinkling of parsley.
We have a pot going now. It should go good with a Sauerbraten I am making. Cheers!
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