MENU
 
 
 
 

  • Hearty Rutabaga, Carrot, Parsnip And Sausage Soup

    0 votes
    Hearty Rutabaga, Carrot, Parsnip And Sausage Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. extra virgin olive oil
    • 6 ounce smoked turkey sausage cut into 1/2-inch dice
    • 1 lrg onion minced
    • 3 sm parsnips peeled, diced
    • 1 med rutabaga peeled, diced
    • 1 lrg carrot peeled, diced
    • 1 can beef broth (14 1/2-oz)
    • 1 can chicken broth (14 1/2-oz)
    • 1/4 c. half and half
    • 1/2 tsp dry thyme crumbled Salt and pepper

    Directions

    1. Heat oil in heavy large saucepan over medium-high heat. Add in sausage and saute/fry till brown on all sides, about 7 min. Transfer to plate using slotted spoon. Add in onion to saucepan. Reduce heat to medium and cook till tender, stirring occasionally, about 8 min. Add in parsnips, rutabaga and carrot and cook 5 min, stirring occasionally. Add in broths. Bring to boil. Reduce heat and simmer till vegetables are tender, about 40 min.
    2. Puree soup in batches in processor. Return to saucepan. Fold in half and half and thyme. Season with salt and pepper. Add in sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
    3. 2 servings; can be doubled or possibly tripled.

    Similar Recipes

    Leave a review or comment