Monday, October 10, 2011

Rutabaga, Cabbage, and Leek Soup

This was a simple soup I made the other day that was inspired by a recipe that a friend made the last time I visited.  Hers was also a combination of cruciferous and root vegetables–made with only a few ingredients.  You would never know by the taste though and I wanted to achieve a similar intensity of flavor.   I think it came pretty close.  I like to use nutmeg a lot this time of year, too, so I also added it for a different flavor.

Rutabaga, Cabbage, and Leek Soup

Grapeseed oil
1 large leek, washed, dried, and sliced cross-wise into thin slices
½ medium head savoy cabbage, chopped into small pieces
½ large rutabaga, peeled and cut into small chunks
1 t nutmeg
salt and pepper to taste

Wash and dry the leek then remove the bottom and slice crosswise into thin slices.  Heat a Dutch oven to medium then add one tablespoon oil and the leeks.  Saute until then get tender and start to caramelize.   Deglaze the pan with 2 tablespoons of water.

While the leek is cooking, heat a medium saucepan to medium and add 1 teaspoon oil.  Saute the cabbage until it’s wilted and tender.  Add the leaks and rutabaga chunks to the pan and add enough boiling water to bring it about 1 inch from the top of the vegetables.

Bring the soup to a boil, then reduce the heat, cover and simmer until the rutabagas are soft.    Add 1 t nutmeg and salt and pepper to taste.

Working in small batches, blend the soup in a blender or use an immersion blender.  Return it to the pot and check the seasonings.   Ladle the soup into bowls and sprinkle with additional nutmeg if desired. 

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