Rutabaga Soup with Herbed Croutons
(3 votes)
(3 votes)
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
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.
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