|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.
The apples add a nice fruitiness to the soup but there's also loads of fresh vegetables in there: rutabaga, butternut squash, carrots, sweet potato. We finish the soup with a swirl of heavy cream and real maple syrup!
- 1 stick (1/4 pound) butter
- 1 cup onion, roughly chopped
- 1 cup Granny Smith apple, peeled, cored and roughly chopped
- 1 cup rutabaga, peeled and roughly chopped
- 1 cup butternut squash, peeled, seeded and roughly chopped
- 1 cup carrots, peeled and roughly chopped
- 1 cup sweet potato, peeled and roughly chopped
- 1 quart good chicken stock
- 2 cups heavy cream
- 1/4 cup maple syrup
- Salt and cayenne pepper to taste
In a large saucepan over medium-high heat, carefully melt the butter.
Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally until the onions are translucent.
Add the chicken stock and bring to a boil.
Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor.
Strain through a fine mesh strainer into the same pot you used to cook the vegetables.
Stir in the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.