|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||23%|
|*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.|
This is such a pretty and comforting cold weather soup. The pleasant slight bitterness of the root vegetables is mellowed by the addition of honey. You could try other herbs in place of the sage, and dried sage works as well, by just splitting the amount used.
Rutabagas are a mildly sweet root vegetable that originated as a cross between the cabbage and the turnip. Their taste truly shines when cooked. Parsnips are also a root vegetable, and they are closely related to the carrot and parsley. They taste similar to carrots but have a nuttier, grassy taste. Like carrots, they are sweeter when roasted.
In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.
Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return to the pot, add the cream and heat over medium-high heat for another minute until the whole thing is heated through. Serve hot in bowls with the scallions sprinkled on top.