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