|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 276g||354%|
|Saturated Fat 174g||871%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||16%|
|Total Sugars 21g|
|Vitamin C 21mg||106%|
|*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.
4 ounces (1/2 cup) unsalted butter
1 cup roughly chopped onion
1 cup roughly chopped Granny Smith apple, peeled, cored
1 cup roughly chopped rutabaga, peeled
1 cup roughly chopped butternut squash, peeled, seeded
1 cup roughly chopped carrots, peeled
1 cup roughly chopped sweet potato peeled
1 quart chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt, to taste
Freshly ground black 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.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.