This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
- Prep time 30 minutes
- Total time 1 hour
- Portion size 8 servings
Ingredients
Chive-Basil Oil:
Garnish:
Rutabaga Soup:
Method
Rutabaga Soup: In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook celery, onion and carrot, stirring occasionally, until softened, about 5 minutes. Add garlic, thyme, ginger and nutmeg; cook, stirring, until fragrant, about 1 minute.Stir in rutabaga, potatoes, broth and 2 cups water; bring to boil. Reduce heat, cover and simmer until rutabaga and potatoes are tender, 20 to 25 minutes. Let cool for 10 minutes.
In blender, pur?e soup, in batches, until smooth. Return to Dutch oven. Add cream, mustard, salt and pepper; cook over medium heat, stirring, until hot, about 4 minutes. Ladle into bowls.
Chive-Basil Oil: While soup is simmering, in small saucepan of boiling water, cook basil and chives for 1 minute; drain. Transfer to bowl of ice water to chill; drain. Using hands, squeeze out liquid; pat dry.
In food processor, pulse basil mixture into coarse paste. With motor running, add oil in thin steady stream, scraping down side twice, until smooth, about 4 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days; bring to room temperature before serving.) Drizzle 1 tsp of the oil over each bowl of soup.
Garnish: Spoon sour cream onto soup. Sprinkle with almonds.
Nutritional facts per each of 8 servings: about
- Fibre 3 g
- Sodium 501 mg
- Sugars 8 g
- Protein 11 g
- Calories 306.0
- Total fat 21 g
- Potassium 637 mg
- Cholesterol 15 mg
- Saturated fat 5 g
- Total carbohydrate 27 g
%RDI
- Iron 9.0
- Folate 13.0
- Calcium 8.0
- Vitamin A 27.0
- Vitamin C 37.0
