Description
Super easy, super quick and super delicious. Let’s give the poor lowly-old rutabaga a chance. It really is quite tasty, sort of a cross between cabbage and turnip.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery ribs, chopped
- 1 rutabaga, peeled and chopped (about 1 pound)
- 2 parsnips chopped
- 1 potato, peeled and chopped
- 4 cups chicken stock (vegetable stock works well too)
- 1 cup half n half (optional, but oh so good!)
- 2 chipotle peppers in adobo*, chopped (canned)
- 1 teaspoon kosher salt (affiliate link) (more to taste if needed)
- Fresh ground black pepper to taste
Instructions
Add oil to a large pot and add onion and celery. Season with salt and sauté until browned.
Add the rutabaga, parsnip, potato and the stock and bring to a boil. Reduce heat, cover, and simmer until the rutabaga and veg are soft, about 30 minutes. Mix in the chipotle and the black pepper.
Place in a blender or food processor (affiliate link) and blitz it around until smooth. Stir in the half n half and taste for seasoning. Simmer for another 15 minutes, until hot. Done.
*to get the smoke without the heat, sub in 2 teaspoons smoked paprika.
Notes
Chipotle peppers are quite spicy and smokey too. Here’s a tip, use a fork to fish out the peppers, place them in a cup and chop them up with scissors. Be sure to grab some of the adobo sauce for your soup as well, adds a great flavor punch. This method also saves your board from getting stained.