Thursday, November 4, 2010
Rutabaga and Cardamom Soup
This soup has a lot going on and i will tell you right now you will either like it or not like it.
It has the slight spice (like radish?) but it is balanced with the sweetness of fresh honey. the thyme gives it the herbal equalities and the cardamom is just wonderful.
you will need:
1 yellow onion
2-3 celery stalks
some sprigs of thyme
a little butter : )
chicken or veg stock
some other things that are important are a strong blender, handblender, or cuisinart. also a sieve or strainer.
start by sweating down the onion, and celery. right now is a good time to throw in the thyme... oh my.
season. cook slowly, we dont want to color the onions because that will give us a dark soup (with little crunchy yet soggy onions... no good)
and when they sweat out, add the cardamom, and a little nob of butter.
here is where we are at...
now we can add our medium chopped rutabagas. season and drizzle with about 2 Tbls of honey. cover.
let it cook slowly. again we dont want to color. at this time start to boil some chicken stock or veg stock in a different sauce pan.
when the rutabagas start to break down add the boiling stock. just cover the rutabagas. keeping in mind that we want a thicker soup in the end.
bring this back to a boil. when it boils now is the time for cream. 2 cups? eye ball it out. too much cream and it will be too milky.
we are looking for something like this....
now we are ready to blend... at this point i got into the blending zone and forgot to take pictures. but blend it right up and then pass it through a sieve or strainer.
bowl it up, grate some fresh nutmeg right on top and drizzle with some olive oil to finish... : )