More Cheese and Tomatoes for Dinner. Again. Plus Rutabagas!
|Taleggio, Ricotta and Tomato Petite Pizza with Rutabaga and Orange Soup and Arugula Salad|
|Pita Tostados of Aged Jack, Pico de Gallo, Cilantro and Pickled Jalapenos|
RUTABAGA AND ORANGE SOUP
Cafe Drake HRV made the following soup twice in three days and this second variation was a great improvement on the first attempt. Since the soup is dairy-free it's suitable for vegans yet divine as well with a grilled cheese sandwich or any combination of bread and cheese (see photos above). For an elegant first course serve a small amount of the soup in shallow bowls, decorated with sourdough croutons and slivered scallions.
In a saucepan heat 2-3 T. olive oil over medium heat. Add 1 onion (chopped) and saute for 5 minutes; don't allow the onions to become brown, only soft. Stir in 1 small rutabaga (peeled and diced), 2 carrots (also peeled and diced), 1 clove of garlic (peeled and chopped) and a generous pinch of turmeric powder. Cook gently for 5 minutes, stirring now and then to prevent vegetables from sticking. Pour in 1 1/2 cups vegetable broth and bring to a boil. Toss in 1 T. white rice. Reduce heat slightly, cover and simmer boldly for 30 minutes or until the rutabaga is very soft.
Allow the soup to cool and then puree till smooth in a blender. Return the puree to the saucepan and a medium-low flame. Add 1 more cup of vegetable broth, 3/4 cup orange juice, 1 t. ground coriander and a pinch of ground nutmeg. Simmer for 10 minutes and then add salt and pepper to taste. Cook for another minute or two, adjust seasoning if needed and serve hot.