rutabaga soup with sizzling spice oil xpost

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* Exported from MasterCook *

 

Rutabaga Soup with Sizzling Spice Oil

 

Recipe By :Peter Berley

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- diced

4 tablespoons unsalted butter or oil

1/2 teaspoon coarse salt -- and more to taste

1 teaspoon freshly ground caraway seed

2 whole garlic cloves -- remove skin

1 large rutabaga -- peeled, 1-inch chunks

1 1/2 tablespoons unbleached all-purpose flour

cold water

black pepper

sizzling spice oil -- see recipe

 

1. In heavy 3-quart saucepan over medium heat, saute the onion in the butter and

1/2 tsp salt. Reduce the heat, cover and cook gently for 20 minutes.

 

2. Stir in the caraway, garlic, rutabaga and flour, Raise heat and saute for 5

more minutes.

 

3. Add enough cold water to cover the vegetables by 1 inch, and bring to a boil.

Reduce heat to low, cover, simmer for 30 to 40 minutes, until the rutabaga

crushes easily against the side of the pan with the back of a spoon.

 

4. Pass the soup through the fine holes of a food mill or puree with an

immersion blender.

 

5. Add salt and pepper to taste. Serve with the spice oil on the side.

 

Source:

" The Modern Vegetarian Kitchen (2000) "

S(VegRecipes):

" Pat Hanneman 14 Mar 2001 "

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Per Serving (excluding unknown items): 92 Calories; 8g Fat (73.7% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 163mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : A base of slowly sauteed onions and toasted flour tames the rutabaga's

more assertive qualities and brings out it's natural sweetness. Rutabagas are

spicy - the fragrant spice oil will accentuate that.

 

Nutr. Assoc. : 0 1553 0 252 0 0 0 0 0 2130706543

 

 

* Exported from MasterCook *

 

Sizzling Spice Oil

 

Recipe By :Peter Berley

Serving Size : 0 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra virgin olive oil

1 clove garlic -- peeled, lightly bruised

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground coriander seed

1/4 teaspoon freshly ground cumin seed

 

1. In a small skilet over high heat, combine the oil, garlic, cayenne, coriander

and cumin. Cook until the garlic turns golden and the spices are fragrant, about

2 minutes.

 

2. Remove the garlic and pour the oil into a small bowl. Serve immediately.

 

Source:

" The Modern Vegetarian Kitchen (2000) "

S(VegRecipes):

" Pat Hanneman 14 Mar 2001 "

Yield:

" 1/4 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 485 Calories; 54g Fat (98.5% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 11 Fat.

 

Serving Ideas : Serve as condiment for soups, stews, mashed potatoes, dips,

spreads like hummus.

 

NOTES : Make the oil fresh for serving.

 

Nutr. Assoc. : 0 0 0 0 3013

 

 

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