Smart Recipes, Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables Rutabaga And Cheese Soup Rutabaga And Cheese Soup Recipe | PT35M Serves 6 Ingredients: 5 Tablespoons unsalted butter 1 Medium onion 2 Large rutabagas 2 Large carrots 2 celery stalks 4 Tablespoons fresh sage 0.25 Cup all-purpose flour 2 Cups heavy cream 6 Cups chicken stock 2 Tablespoons pumpkin seeds 0.25 Teaspoon red pepper flakes 1 Cup grated sharp cheddar cheese 0.25 Teaspoon salt & freshly ground black pepper In a medium saucepan over medium heat, heat 4 tablespoons of the butter until melted. Add flour, whisking occasionally, about 3-4 minutes. Slowly whisk in the heavy cream until there are no lumps. Then slowly whisk in the chicken stock. Bring the sauce to a simmer until it begins to thicken, about 20 minutes. Meanwhile, in a large Dutch oven over medium heat, heat the remaining 1 tablespoon of butter and sauté the vegetables until beginning to soften, about 10 minutes. Add 2 tablespoons of chopped sage and sauté for another minute. Add the sauce to the Dutch oven with the vegetables. Let the vegetables and sauce simmer together on medium-low until the vegetables are tender, about 30 minutes. Meaniwhile, in a small saute pan over medium heat, heat olive oil and saute sage and pumpkin seeds for 1 minute. Season salt and pepper and set aside. Puree the soup with an immersion blender. Add red pepper flakes, season with salt and pepper, and then slowly, off heat, add your sharp cheddar cheese. Let the cheese melt and then serve in bowls, topped with the pumpkin seed and sage gremolata.

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