Rutabaga Soup Soubisewith Rice and Onion Puree
- 3/4 cup sliced celery stalks
- 1 1/2 cups sliced onions
- 2 cups light chicken stock (page 4)
- 1/3 cup raw white rice
- 4 cups additional liquidlight chicken stock and milk
- 1 1/2 quarts (2 1/2 pounds) peeled and roughly sliced rutabaga
- Salt and freshly ground white pepper
- Optional: Sour cream or creme fraiche (see page 9), and chopped parsley
- The Rice and Onion Soup Base.
- Simmer the celery and onions in the 2 cups of chicken stock until very tender and translucent15 minutes or more.
- Stir in the rice, and the rest of the liquid.
- The Rutabaga, and Finishing the Soup.
- Stir in the rutabaga, bring to the simmer, season lightly, and simmer loosely covered for about 30 minutes, or until both rutabaga and rice are very tender.
- Puree in batches in the electric blender.
- Reheat, correct seasoning, and top each serving, if you wish, with a spoonful of sour cream or creme fraiche, and a sprinkling of chopped parsley.
- CREAM OF CUCUMBER SOUP.
- For about 2 1/4 quarts, serving 6 to 8.
- Peel 4 large cucumbers, save half of one for garnish, halve the rest lengthwise, and scoop out seeds with a spoon.
- Chop the halves roughly and toss with 2 teaspoons each of wine vinegar and salt; let stand while the celery and onions have their preliminary simmer.
- Then turn the chopped cucumbers and their liquid into the soup base with the rice, and finish the soup as described in the preceding recipe.
- To serve, garnish with a dollop of cream, cucumber slices, and a sprinkling of fresh dill weed.
- CREAM OF CHICKEN SOUP WITH VEGETABLES.
- Combine the rice-and-onion soup base with the chicken-and-vegetable soup on page 6, using only 4 cups of the liquid called for in the chicken recipe.
celery stalks, onions, light chicken, white rice, additional liquidlight chicken, rutabaga, salt, sour cream
Taken from www.epicurious.com/recipes/food/views/rutabaga-soup-soubise-with-rice-and-onion-puree-391631 (may not work)