APPLE RUTABAGA SOUP

APPLE RUTABAGA SOUP image

Number Of Ingredients 11

¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (230gm)
1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
1 cup peeled and roughly chopped rutabaga (230gm)
1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
1 cup peeled and roughly chopped carrots (230gm)
1 cup peeled and roughly chopped sweet potato (230gm)
1 quart good chicken stock (1 lt)
2 cups heavy cream (480ml)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste

Steps:

In a large saucepan over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock, and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender. Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper. Return the pot to the stove, bring the soup to a simmer, and serve.