Rustic Rutabaga Soup

This entry was posted on April 16, 2009 by McEvoy Ranch.

rutabagafftrFull disclosure: I've never cooked a rutabaga. I owe thousands in culinary school loans, I've worked in the Ferry Building for almost five years and for weeks I've been selling these root vegetables in the shop as part of our "Fresh from the Ranch" delivery. "Cook them just like a potato," I keep saying, as if I've been peeling, boiling and mashing those knobby tubers for years. Shameful, I know. So a few days ago, I took some home and made a very simple soup with just a few ingredients. With cooking, the rutabagas turned a warm butternut squash color and lent a nice bit of muted heat that reminded me why I love horseradish mashed potatoes so much. The soup was comforting, full-flavored and deeply satisfying, and I hope you like it, too.
Rustic Rutabaga Soupsoup1 6-8 organic rutabagas, peeled and chopped into 1/2"-1" cubes 3-4 leeks, finely chopped 2 cans organic garbanzo beans, drained 3 tbsp. McEvoy extra virgin olive oil, plus more for finishing 2 quarts vegetable broth 1 bay leaf salt and white pepper, to taste In a large pot, warm olive oil over low heat and add chopped leeks. Stir to prevent browning and cook for 15-20 minutes until leeks are soft. Add bay leaf, chopped rutabaga and vegetable broth. Cook on high heat until broth comes to a boil; reduce heat and simmer for 20-30 minutes. Add chickpeas and continue simmering a few more minutes, until rutabagas are tender. Optional: since there isn't any cream in this soup, I roughly mashed the beans and rutabagas with a potato masher to thicken the soup just a bit. Season to taste with salt, pepper and fresh herbs, then drizzle with a bit of McEvoy oil just before serving. Enjoy.
Rutabagas, leeks, fresh bay, mixed herb bundles and our 2009 Traditional release can all be purchased in our Ferry Building shop right now. Call 415-291-7224 to ensure produce availability.

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