Rutabaga Soup With Bacon and Sage
Updated January 15, 2018
Phil Kline for The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter
1 medium-large onion, diced
Salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 ½ cups vegetable stock
White pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
Nutritional analysis per serving (6 to 8 servings)
17 grams carbs; 54 milligrams cholesterol; 262 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 3 grams fiber; 592 milligrams sodium; 5 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
- Step 2
Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper.
- Step 3
Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel.
- Step 4
Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.
Private Notes
Comments
Used only half a rutabaga, plus one Gold Yukon potato; added one stalk of celery to the onion mixture and used only 1 cup of half and half instead of the 1 cup whole milk and 1 cup heavy cream. Lighter and delicious!
We have quite a few rutabagas left over from the farm season (we're vegetable farmers in northern MN). I simply searched for a rutabaga recipe and settled on this. Delicious! I had a very large rutabaga, and used coconut milk (not canned) and vegetable broth. I skipped the bacon but added cooked wild rice at the end instead. Very hearty.
My rutabaga was 26 ounces rather than 6-7 so I tripled the other ingredients, but it ended up coming out watery and I had to thicken with corn starch. In the future would increase the proportion of rutabaga to liquids.
I have to agree that 6-7 oz of rutabaga has to be a mistake especially since the bacon is 4 oz. I’m going with what he said….
Incredible. I used 2lbs of rutabaga and cut the stock by a cup. It was thick and velvety. The maple syrup adds so much depth. I mixed the bacon in and crumbled some goat cheese on top for a lovely tang.
Delicious!