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Recipe

Creamy Rutabaga and Tomato Soup with Chive Oil and Smoked Almonds

Scott Phillips

Servings: 4 to 6

Rutabaga gives this elegant soup nice body and a peppery undertone that works well with the smoked-almond garnish.

Ingredients

  • 1/4 cup plus 1 Tbs. olive oil
  • 1/4 cup sliced fresh chives
  • Kosher salt
  • 1 cup chopped sweet onion
  • 1 tsp. caraway seeds
  • 1 1-1/2-lb. rutabaga, peeled and cut into 1-inch pieces
  • 1 28-oz. can whole peeled tomatoes, preferably San Marzano, crushed
  • 3 cups lower-salt chicken or vegetable broth
  • 1 Tbs. finely chopped garlic
  • 2 tsp. fresh lemon juice
  • Freshly ground black pepper
  • 1/4 cup heavy cream
  • Hot sauce, such as Cholula, for serving (optional)
  • 2 Tbs. chopped smoked almonds

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 10
      Sodium (mg): 210
      Carbohydrates (g): 17
      Fiber (g): 4
      Sugar (g): 9
      Protein (g): 5

Preparation

  • Line a medium- or fine-mesh strainer with cheesecloth, and set over a medium bowl.
  • Purée 1/4 cup of the oil with the chives and a pinch of salt in a blender until mostly smooth, about 2 minutes. Transfer to the strainer and let drip, undisturbed, until the dripping stops, about 20 minutes. Gently squeeze the cheesecloth to release the remaining oil. Discard the cheesecloth.
  • Meanwhile, in a 4-quart pot, heat the remaining 1 Tbs. oil over medium-high heat until shimmering. Add the onion and caraway seeds and cook, stirring occasionally, until browned and crisp in places, about 6 minutes. Add the rutabaga, tomatoes with their juices, 1cup of the broth, and the garlic, and bring to a boil. Reduce the heat to medium low, cover, and simmer until the rutabaga is very soft, about 1hour, adding a little water if the pot gets too dry. Add another 1 cup of broth. Transfer half of the mixture to the blender, and purée until very smooth. Press through a medium-mesh strainer set over a bowl. Repeat with the rest of the mixture.
  • Wipe the pot clean, and return the purée to the pot. Add the remaining 1 cup of broth, the lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper, and bring to a boil over medium-high heat. Lower the heat to medium, add the cream, and cook until just heated through. Season to taste with salt and pepper.
  • Ladle the soup into serving bowls, drizzle with the chive oil and a little hot sauce, if using, and sprinkle with the chopped nuts.

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