Rutabaga Soup with Herbed Croutons

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Average: 5 (3 votes)
(3 votes)
Rutabaga Soup with Herbed Croutons
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the soup
700 grams Rutabaga
2 onions
1 garlic
2 tablespoons vegetable oil
1 liter Vegetable broth
salt
freshly ground peppers
Nutmeg
100 milliliters Whipped cream (at least 30% fat content)
For the croutons
2 slices white bread
30 grams butter
1 garlic
½ teaspoon thyme (leaves)
½ teaspoon freshly chopped parsley
How healthy are the main ingredients?
oniongarlicsaltNutmegWhipped creamwhite bread

Preparation steps

1.

For the soup: Peel rutabaga, onions and garlic and cut into small cubes. In a saucepan, heat the oil and cook the onions with the garlic until translucent. Add rutabaga cubes, sauté briefly and pour in the broth.

2.

Simmer over medium heat for 20-25 minutes, puree with an immersion blender and season with salt, pepper and nutmeg. Stir in the cream.

3.

For the croutons: Cut crusts off the bread, cut bread into small (1 cm/approximately 1/2 inch) cubes and toast in a pan with melted butter, turning occasionally until golden brown. Peel the garlic and squeeze through a press into a bowl. Mix with the herbs and toss with the toasted croutons. 

4.

Ladle the soup into preheated soup bowls and serve garnished with herbed croutons.