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Kitchen Repertoire

culinary inspiration from everyday life

February 16, 2015

Pear and Rutabaga Soup

by Kitchen Repertoire


 

Pear and Rutabaga Soup

  • 6 cups chicken stock, best if homemade
  • 4 ripe pears, peeled, cored and quartered
  • 1 large rutabaga, peeled and chopped
  • 1 inch piece fresh garlic, peeled and chopped
  • 1 tablespoon fresh thyme
  • Flaked sea salt and freshly ground pepper
  • 2 tablespoons melted ghee
  • Freshly grated nutmeg

Fill a large soup pot with chicken stock and set over high heat.  Add pears, rutabaga, garlic, and thyme and bring to a boil.  Reduce heat and simmer until rutabaga is very tender, about 30 minutes.  Remove from heat and let cool slightly.  Working in batches, process soup in a blender until smooth and return puree to soup pot.  Adjust seasoning with salt and pepper.  Serve with ghee and a nutmeg if desired. 

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, pears, rutabaga soup, winter meals, soup recipe


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images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018