Apple-rutabaga soup from Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell

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Notes about this recipe

  • KatieK1 on November 17, 2024

    This may be the best soup we've ever eaten. Used an immersion blender and didn't bother straining.

  • MissKoo on May 23, 2020

    Don't let the name of this soup put you off if you 're unfamiliar with rutabagas or think you don't like them. This really is what I would call an Autumn melange -- onion, apple, rutabaga, butternut squash, carrots, and sweet potatoes in equal amounts. The result is a beautiful autumnal golden orange soup with elusive flavor created from the combination of vegetables and addition of maple syrup. Adjust the amount of cream if it seems too rich. A good option around Thanksgiving or for a fall-winter dinner party. I've made it several times, always to rave reviews. If the presentation seems plain, chopped parsley/herbs, toasty croutons, or chopped sautéed bacon could be added.

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