RUTABAGA SOUP WITH CHIVE-BASIL OIL
Makes: 6 servings
1 tbsp (15 mL) olive oil 2 large stalks celery, chopped 1 onion, chopped 1 carrot, chopped 4 cloves garlic, minced 1 tbsp (15 mL) chopped fresh thyme or ¼ tsp (1 mL) dried ¼ tsp (1 mL) ground ginger Pinch nutmeg 1 medium rutabaga, peeled, in chunks (about 4 cups/1L) 2 large yellow-fleshed potatoes, peeled, cubed 4 cups (1 L) or 1 container (900 mL) no-salt added vegetable broth 1/3 cup (80 mL) whipping cream 1½ tsp (7.5 mL) Dijon mustard 1 tsp (5 mL) salt, or to taste ½ tsp (2.5 mL) freshly ground pepper 3 tbsp (45 mL) sour cream 1/4 cup (60 mL) sliced, toasted almonds
CHIVE-BASIL OIL (FOR SERVING)
1/2 cup (125 mL) coarsely chopped fresh chives 1/2 cup (125 mL) lightly packed fresh basil leaves 1/2 cup (125 mL) olive oil 1. In a large, heavy saucepan or Dutch oven over medium heat, heat oil and cook celery, onion and carrot, stirring occasionally, until softened, about five minutes. Add garlic, thyme, ginger and nutmeg and cook, stirring, until fragrant, about 1 minute.
2. Stir in rutabaga, potatoes, broth and 2 cups (500 mL) water. Bring to a boil, reduce heat to simmer, cover and cook until rutabaga and potatoes are tender, 20 to 25 minutes. Let cool for 10 minutes.
3. Using a blender, purée soup in batches until smooth. Return soup to clean saucepan. Add cream, mustard, salt and pepper and cook over medium heat, stirring, until hot, about four minutes. (Soup may be cooked, cooled, placed in an air-tight container, covered and refrigerated for up to three days. Bring to room temperature before reheating.)
4. Serve hot, topped with chive-basil oil, sour cream and almonds. To make chive-basil oil: This topping is best made just before serving. If desired, replace with finely chopped fresh chives and basil. In a small saucepan of boiling water, cook chives and basil for 1 minute, then drain and immerse in ice water to chill. Drain, squeeze out liquid and pat dry. Using a food processor, pulse chive mixture into a coarse paste. With motor running, add oil in a thin, steady stream, scraping down side of food processor twice, until smooth.