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


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.


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