Rutabaga Soup With Bacon And Sage

• 4 tbs butter
• 2 onions medium-large
• 1 rutabaga, medium-large, 6 - 7 oz
• 2 c heavy cream
• 2 c whole milk
• 7 c vegetable stock
• 6 tbs maple syrup
• 8 oz bacon, smoked slab, diced fine
• 40 sage fresh leaves
• white pepper

1. Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion
2. is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until
3. rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and
4. stock to a simmer.
5. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream
6. mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Puree in a blender
7. and return to a clean saucepan. Season with salt and pepper.
8. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel.
9. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper
10. towel.
11. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

butter, onions, heavy cream, milk, vegetable stock, maple syrup, bacon, fresh leaves, white pepper

Taken from www.epicurious.com/recipes/member/views/rutabaga-soup-with-bacon-and-sage-51399201 (may not work)