Best 7 Rutabaga Soup With Bacon And Sage Recipes

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**Discover the Delightful Symphony of Flavors in Rutabaga Soup: A Culinary Journey Awaits**

Immerse yourself in a culinary adventure with our exquisite rutabaga soup, a harmonious blend of earthy sweetness, smoky bacon, and aromatic sage. This hearty and comforting soup is not only a feast for the taste buds but also a nourishing embrace for the soul. As you embark on this culinary journey, you'll encounter variations that cater to diverse preferences. Whether you seek a classic rendition, a creamy indulgence, or a vegan delight, our article presents a symphony of recipes that will leave you craving more. Prepare to be captivated by the simplicity yet profoundness of this root vegetable as it transforms into a culinary masterpiece.

Here are our top 7 tried and tested recipes!

RUTABAGA SOUP WITH BACON AND SAGE



Rutabaga Soup With Bacon and Sage image

This velvety rutabaga soup is the creation of Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick. Enriched with maple syrup and garnished with bacon, it makes a lovely first course or appetizer.

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

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 1/2 cups vegetable stock
White pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves

Steps:

  • 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.
  • 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.
  • 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.
  • Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 586 milligrams, Sugar 10 grams, TransFat 0 grams

RUTABAGA SMASH WITH BACON



Rutabaga Smash with Bacon image

Bacon provides a simple addition to this tasty side dish that's made with rutabagas and carrots.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 9

2 rutabagas (about 1 lb), peeled, cut into 1-inch cubes
4 large carrots (about 3/4 lb), cut into 1-inch cubes
1 teaspoon salt
1/2 cup butter
1 large sweet onion, thinly sliced, slices cut in half
1/4 cup whipping cream
1/2 teaspoon freshly ground pepper
5 slices thick-sliced bacon, crisply cooked, crumbled (1/3 cup)
Fresh rosemary sprig, if desired

Steps:

  • In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
  • Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
  • In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.

Nutrition Facts : Calories 199, Carbohydrate 10 g, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 595 mg

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE



Rutabaga-Sweet Potato Mash with Garlic and Sage image

Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 7

2 pounds rutabaga, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons finely chopped fresh sage leaves
1/2 cup heavy cream

Steps:

  • In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
  • Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

RUTABAGA SOUP WITH BACON AND SAGE



RUTABAGA SOUP WITH BACON AND SAGE image

Categories     Bacon

Yield 16

Number Of Ingredients 10

4 tbs butter
2 onions medium-large
1 rutabaga, medium-large, 6 - 7 oz
2 c heavy cream
2 c whole milk
7 c vegetable stock
6 tbs maple syrup
8 oz bacon, smoked slab, diced fine
40 sage fresh leaves
white pepper

Steps:

  • 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. 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. 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. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

BACON-CHIVE MASHED RUTABAGA



Bacon-Chive Mashed Rutabaga image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with 1/2 cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.

CREAM OF RUTABAGA SOUP



Cream of Rutabaga Soup image

A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.

Provided by momto3greatboys

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 slices bacon
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 cups rutabagas, diced
1 medium potato, diced
3 cups chicken stock
1 tablespoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup milk (or 1/2 cup milk and 1/2 cup cream)

Steps:

  • Cook bacon until crisp in a large pot.
  • Remove bacon from pot, crumble and set aside.
  • Saute onions, celery and garlic in bacon grease for 5 minutes.
  • Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
  • Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
  • Stir in milk.
  • Heat gently to serving temperature, do not boil.
  • Garnish with bacon and enjoy.

Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 3.6, Cholesterol 19.6, Sodium 536.6, Carbohydrate 24, Fiber 2.6, Sugar 9.5, Protein 8.1

MASHED RUTABAGAS WITH BACON



Mashed Rutabagas with Bacon image

Rutabagas are addictive on their own. Add bacon and they are heaven in your mouth!

Provided by Laura Fields

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 4

3 slices bacon, chopped
2 rutabagas, peeled and diced
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
  • Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
  • Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 10.6 g, Cholesterol 19.7 mg, Fat 10.4 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 169.6 mg, Sugar 7.2 g

Tips:

  • Choose the right rutabaga: Look for rutabagas that are firm and heavy for their size, with smooth, unblemished skin.
  • Peel and cube the rutabaga before cooking: This will help the rutabaga cook evenly.
  • Use a variety of vegetables: This will add flavor and texture to the soup. Some good options include carrots, celery, onions, and potatoes.
  • Don't overcrowd the pot: If you add too many vegetables to the pot, they will not cook evenly.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.

Conclusion:

Rutabaga soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and flavorful broth, rutabaga soup is sure to be a hit with your family and friends. So next time you are looking for a warm and comforting meal, give rutabaga soup a try!

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