Creamy Rutabaga and Dill Soup  

2 tablespoons butter
1/2 medium white onion, finely chopped
1 stalk celery, diced
2 rutabagas, peeled and cubed
2 cups water or stock
1 teaspoon fresh chopped parsley or chervil
1 teaspoons dried dill weed
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
1 cup half and half or milk

In a large sauce pan, melt the butter over medium heat. Add the onions and celery and cook for about 3-4 minutes. Add the rutabagas and the water, parsley, dill, salt and pepper. Bring to a boil and reduce the heat to a simmer, cook for 8-10 minutes, until the rutabagas are soft. Remove from the heat, blend with an immersion blender to puree, then add the nutmeg and half and half. Taste and season if necessary with additional salt and pepper. Serve immediately.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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