Apple-Rutabaga Soup
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With the beautiful fall colors and the crisp cool days, I began to think of all the wonderful food to come during the holidays. Though sadly, many gatherings may not happen this year. One advantage of working with Extension Master Gardener℠ volunteers is that many enjoy cooking using the fruits and vegetables from their garden, so you get to eat delicious food and they pass on some excellent recipes.
An Extension Master Gardener volunteer shared a wonderful soup recipe that she learned when she took a cooking class from Chef Patrick O’Connell at the Inn of Little Washington. The Inn of Little Washington is a small inn and restaurant located in the Virginia countryside about 1.5 hours from Washington, D.C.
The recipe is called Apple-Rutabaga Soup and is a beautiful pumpkin color with a complex flavor and a delightfully creamy smooth texture. You may have vegetables from your garden to make this soup, or you can purchase them at the Union County Farmer’s Market or your local supermarket.
The soup combines granny smith apple with rutabaga, sweet potato, onion, carrots, and butternut squash. Though preparation does require some peeling and chopping, the work required is definitely worth it. If you have more chopped vegetables than the recipe requires, you can freeze the chopped vegetables to use at another time. You can eat this soup as an appetizer or as a meal. Pair it with crackers or bread.
To find the recipe on the internet, simply conduct a search using the words Apple Rutabaga Soup.