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.
|Nutritional Guidelines (per serving)|
|Total Fat||44 g|
|Saturated Fat||28 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|