RUTABAGA SOUP WITH BACON AND SAGE

RUTABAGA SOUP WITH BACON AND SAGE image

Categories Bacon

Yield 16

Number Of Ingredients 10

4 tbs butter
2 onions medium-large
1 rutabaga, medium-large, 6 - 7 oz
2 c heavy cream
2 c whole milk
7 c vegetable stock
6 tbs maple syrup
8 oz bacon, smoked slab, diced fine
40 sage fresh leaves
white pepper

Steps:

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. 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. 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. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.