Rutabaga-Carrot Soup

Food Service Version

Yield

~40 servings

Ingredients

30 Tbsp unsalted butter
5 large onions
12 celery stalks, diced
15 garlic cloves, finely chopped
7 ½ lbs rutabaga
7 ½ lbs carrots
7 ½ quarts chicken or vegetable stock

Directions

1. Melt butter in a large saucepan or Dutch oven. Add carrots, turnips, and onions and stir well to coat vegetables with butter.
   
2. Cover pot and steam vegetables until tender.
   
3. Add stock and season with salt and pepper. Bring to a boil, then lower heat and simmer, covered, for 30 minutes.
   
4. Remove from heat and blend soup until smooth.

Home Version

Yield

6-8 servings

​Ingredients

6 Tbsp unsalted butter
1 large onion
2-3 celery stalks, diced
3 garlic cloves, finely chopped
1 ½ lbs rutabaga
1 ½ lbs carrots
6 cups chicken or vegetable stock

Directions

1. Melt butter in a large saucepan or Dutch oven. Add carrots, turnips, and onions and stir well to coat vegetables with butter.
   
2. Cover pot for 10 minutes to steam vegetables.
   
3. Add stock and season with salt and pepper. Bring to a boil, then lower heat and simmer, covered, for 30 minutes.
   
4. Remove from heat and blend soup until smooth.
   
   
   ​