"Root vegetables are the stars now, but they do benefit from a bit of inspiration when figuring out how to use them. Enter soup. Even the most stoic vegetables can be coaxed into something soft, sweet and yielding. In this Creamy Rutabaga, Parsnip and Cheddar Soup, they're simmered until ready to be puréed into a smooth potage that warms the soul and happily anchors a meal."
"This is the kind of soup you can't stop spooning up, full of earthy flavor from rutabagas and parsnips - the kind of vegetables that linger in the produce drawer, quietly daring us to figure out their fate. But if you ignore them long enough... well, then the rutabaga wins. Not this time. And yes, I see you too, parsnips."
"The color of the cheddar cheese - white, yellow or deep orange - will affect the hue of the soup. There's no right or wrong, just something to keep in mind. The parsley is optional, and the sour cream adds a lovely creaminess, but it shouldn't be a deal breaker. This soup is forgiving, flexible and very much on your side."
Cold weather limits fresh produce to hardy roots, prompting creative uses for vegetables like rutabagas and parsnips. Simmering those roots until soft and puréeing them with cheddar produces a smooth, earthy, warming soup. The soup can function as a first course or a substantial main when paired with a crisp salad. Cheddar color will change the soup's hue. Parsley is optional and sour cream increases creaminess. An immersion blender speeds puréeing in the pot. Select rutabagas that feel heavy for their size, prefer medium ones for sweetness, and peel off any wax coating.
Read at Daily News
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