One of the great features about the autumn garden is, if you've planned ahead, you can enjoy some delicious late-fall crops. Vegetables such as leeks, parsley and butternut squash flourish in the garden long after the cooler weather sets in, frost hits the garden and other vegetables have stopped growing. For some root crops, their flavor actually becomes better when they've experienced a few light frosts in the fall. This recipe combines the rich flavor of these late-autumn vegetables with the more subtle, creamy taste of rutabaga, also known as "Swedish turnip," and 'Yukon Gold' potatoes for a soup that's perfect for a chilly fall or winter night. The soup can also be prepared in advance and placed in an airtight container in the freezer until ready to serve.
Learn more about cool-season vegetables in the Plants & Animals section of Suite101.com.
RECIPE
Late Autumn Soup
Serves 6
Ingredients:
- 1 handful fresh basil sprigs, plus more for garnish (optional)
- 1 cinnamon stick
- 6 whole cloves
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole coriander seed
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- 3 leeks, whites only, washed and thinly sliced
- 1 small onion, chopped
- 12 'Yukon Gold' potatoes, peeled and cut into 1-inch cubes
- 3/4 pound rutabaga, peeled and cut into 1-inch cubes
- 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 apple, such as McIntosh or Granny Smith, peeled, cored, and cut into 1-inch cubes (optional)
- 8 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
- Coarse salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1 1/2 cups milk
- Dairy sour cream (optional), for garnish
Directions:
- Wrap basil sprigs, cinnamon stick, whole cloves, black peppercorns, coriander seed and red pepper flakes in a piece of cheesecloth, and tie it into a sachet with kitchen twine. Set aside.
- Heat butter in a large saucepan over medium heat. Add leeks and onion, and cook until soft, about 25 minutes.
- Add potatoes, rutabaga, squash and apple, if using. Cover, and cook over medium heat for 10 minutes. Add cheesecloth sachet, chicken stock, salt and black pepper. Bring to a boil. Reduce heat to low. Simmer for 25 minutes or until the vegetables are tender.
- Remove sachet and discard. Purée soup mixture in a blender or food processor in several batches until smooth. Return puréed soup to the saucepan. Add heavy cream and milk. Bring soup just to a simmer over medium heat. Taste, and adjust for seasoning. Serve topped with basil sprigs and sour cream, if desired.
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