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🍽️ Creamy Rutabaga Soup with Crispy Croutons

488 kcal · 30 min · 4 servings

Ingredients

• 80 g onions (1 onion)
• 3 garlic cloves
• 1 kg rutabaga
• 8 sprigs thyme
• 4 stems parsley
• 90 g butter
• 900 ml broth
• 2 bay leaves
• salt
• pepper
• 100 ml whipping cream
• 6 slices thin baguette
• 4 tbsp olive oil

Instructions

1. 1. Prepare the soup the day before or several hours in advance.
2. 2. Fry the rutabaga garnish several hours or shortly before serving.
3. 3. Toast the bread and warm up the soup and garnish shortly before serving.
4. 4. Peel one onion and two garlic cloves.
5. 5. Dice the onion and garlic finely.
6. 6. Peel the rutabaga.
7. 7. Set aside about 150 grams of the rutabaga for the garnish.
8. 8. Cut the rest of the rutabaga into cubes of about 2 to 3 centimeters.
9. 9. Wash the herbs and shake them dry.
10. 10. Heat 60 grams of butter in a large pot.
11. 11. Sauté the onion and garlic cubes until translucent over medium heat.
12. 12. Add the rutabaga cubes.
13. 13. Sauté the rutabaga for about five minutes.
14. 14. Pour in water or broth.
15. 15. Add a bay leaf and three sprigs of thyme to the soup.
16. 16. Season the soup with a little salt and freshly ground pepper.
17. 17. Let the soup simmer gently.
18. 18. Cook the soup until the rutabaga cubes are soft.
19. 19. This takes about 25 minutes.
20. 20. Cut the reserved rutabaga for the garnish into small cubes.
21. 21. Pluck the leaves from the remaining thyme and parsley.
22. 22. Cut the parsley leaves into fine strips.
23. 23. Remove the bay leaves and thyme sprigs from the soup.
24. 24. Puree the soup until smooth using a hand blender or mixer.
25. 25. Add cream to the soup.
26. 26. Bring the soup back to a boil.
27. 27. Season the soup again with salt and pepper after about 5 minutes.
28. 28. Cut the baguette slices into about 2-centimeter cubes shortly before serving.
29. 29. Peel the remaining garlic clove.
30. 30. Slice the garlic clove into thin slices.
31. 31. Heat olive oil in a frying pan.
32. 32. Heat the remaining butter in another pan.
33. 33. Fry the baguette cubes in olive oil over medium heat until golden brown and crispy.
34. 34. Add the garlic and fry it briefly.
35. 35. Drain the croutons on kitchen paper.
36. 36. Fry the rutabaga cubes in the butter.
37. 37. Add the thyme leaves and parsley as soon as the rutabaga takes on color.
38. 38. Season the rutabaga with salt and pepper.
39. 39. Bring the soup to a boil while stirring.
40. 40. Fill the soup into pre-warmed soup plates or bowls.
41. 41. Place the fried rutabaga over the soup.
42. 42. Sprinkle the croutons on top shortly before serving.

Nutrition per serving

• kcal: 488
• Protein: 7 g · Fett/Fat: 38 g · Carbs: 31 g