This homely root plant has an unhappy history, given that millions of Europeans had little else to eat during the first world war. That experience left generations with a bad taste for this nutritious and versatile vegetable with an ugly name.
I grew up with a mother who made thick potato soup and I loved it. In my flirtation with rutabaga soup, I have tried to recreate that personal favorite. As you make this recipe, you may choose a thinner version, which you can do by backing off on the flour and/or mashed cauliflower.
Buy organic rutabagas; they’re gobs better than conventional.
(Serves 8 as the soup course of a full meal)
Cut the rutabagas, carrots, onion and celery into bite-size chunks. Place in a glass casserole dish and toss with a little seasoning and olive oil. Bake, covered, at 400 degrees for 45 minutes. Cut the cauliflower into chunks and steam. When tender, mash. Cut the apple into chunks.
Combine cream, flour, chicken broth, baked vegetables, mashed cauliflower and apple into a stock pot. Simmer for a few minutes, then add additional spicing and the maple syrup. Simmer and add spice to suit your preference.
I experiment with Cajun spicing, green chile and/or habanero sauce, all of which I find to be a natural companion to the maple syrup. On one occasion, I had no celery so I tossed in some fresh spinach, which steamed nicely and added a spot of pleasant color to the brew.
Variation: Make rivels by rolling egg yolk and flour together into small noodles, and toss those into the mix.