|Amazing Apple Rutabaga Soup|
Adapted from Patrick O'Connell's Refined American Cuisine and a KosherEye favorite!
1/4 lb. butter or parve margarine
Sauté all of the chopped vegetables in butter or margarine until onions are translucent.
Add the stock, butternut squash, apples and bring to boil.
Simmer about 25 minutes or until vegetable mixture appears tender and cooked. Puree with immersion blender.
Add maple syrup and half and half (or parve milk), salt and cayenne pepper to taste.
Bring to gentle simmer until heated through, and serve.
Optional: Garnish with additional freshly peeled, chopped apples, walnuts, a sprinkle of cayenne pepper and nutmeg.
Yield: Serves 6 - 8
Parve or Dairy