"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."
Winter yields fewer fresh vegetables, making hardy root vegetables like rutabagas and parsnips the season's stars. Simmering and puréing those roots with cheddar produces a smooth, earthy, sweet soup that warms and anchors a meal. Sour cream and parsley are optional additions that enhance creaminess and freshness, while cheddar color influences the soup's hue. An immersion blender enables puréeing directly in the pot to save time and avoid transferring hot contents. The soup works as a starter or a substantial main when paired with a crisp salad. Choose rutabagas that feel heavy with firm skin; medium roots tend to be sweeter and less woody, and peel off any waxy coating before cooking.
Read at Boston Herald
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