RUTABAGA SOUP SOUBISE-WITH RICE AND ONION PURéE

Rutabaga Soup Soubise-with Rice and Onion Purée image

Yield for about 2 1/4 quarts, serving 8

Number Of Ingredients 8

3/4 cup sliced celery stalks
1 1/2 cups sliced onions
2 cups light chicken stock (page 4)
1/3 cup raw white rice
4 cups additional liquid-light chicken stock and milk
1 1/2 quarts (2 1/2 pounds) peeled and roughly sliced rutabaga
Salt and freshly ground white pepper
Optional: Sour cream or crème fraîche (see page 9), and chopped parsley

Steps:

The Rice and Onion Soup Base. Simmer the celery and onions in the 2 cups of chicken stock until very tender and translucent-15 minutes or more. Stir in the rice, and the rest of the liquid.
The Rutabaga, and Finishing the Soup. Stir in the rutabaga, bring to the simmer, season lightly, and simmer loosely covered for about 30 minutes, or until both rutabaga and rice are very tender. Purée in batches in the electric blender. Reheat, correct seasoning, and top each serving, if you wish, with a spoonful of sour cream or crème fraîche, and a sprinkling of chopped parsley.
Variations
CREAM OF CUCUMBER SOUP. For about 2 1/4 quarts, serving 6 to 8. Peel 4 large cucumbers, save half of one for garnish, halve the rest lengthwise, and scoop out seeds with a spoon. Chop the halves roughly and toss with 2 teaspoons each of wine vinegar and salt; let stand while the celery and onions have their preliminary simmer. Then turn the chopped cucumbers and their liquid into the soup base with the rice, and finish the soup as described in the preceding recipe. To serve, garnish with a dollop of cream, cucumber slices, and a sprinkling of fresh dill weed.
CREAM OF CHICKEN SOUP WITH VEGETABLES. Combine the rice-and-onion soup base with the chicken-and-vegetable soup on page 6, using only 4 cups of the liquid called for in the chicken recipe.