Rutabaga Soup

Karyn Tomlinson, the chef behind St. Paul restaurant Myriel, shares her recipe for rutabaga soup. To make a reservation at Myriel, click here.

Ingredients:

• 1 large or 2 small peeled and cubed rutabaga
• 1 Tbsp butter
• Water
• Salt
• Additional butter
• 1-2 tsp white wine vinegar
• 1-2 tsp brown sugar
• Garnish: heavy cream/creme fraiche

Directions:

• Roast the rutabaga at 350 in an ovenproof dish with a little water to cover the bottom and a pat of butter
• Cover and cook until rutabaga is tender
• Save the liquid
• Using vitamix or immersion blender, puree the rutabaga until it’s smooth, using cooking liquid and additional water if needed for blending
• At the end of blending, add 1-2 tablespoons cold butter to achieve desired creaminess
• Season with just enough brown sugar, vinegar, and salt
• Top with heavy cream or creme fraiche