Rutabaga Soup With Bacon and Sage

Ingredients

• 2 tablespoons unsalted butter
• 1 medium-large onion, diced
• Salt
• 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
• 2 cloves garlic, sliced
• 1 cup heavy cream
• 1 cup whole milk
• 3 ½ cups vegetable stock
• White pepper
• 3 tablespoons maple syrup
• 4 ounces smoked slab bacon, diced fine
• 20 fresh sage leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    328 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 5 grams protein; 81 milligrams cholesterol; 185 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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

1 1/2 hours