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Rutabaga Soup with Apple and Peanuts
When I cook rutabaga the evaporating scent always reminds me of peanuts. I’ve been planning to try the combination of rutabaga and peanut for a long time. Now it is rutabaga season, so I cooked a vegan soup using rutabaga and peanut butter.
Rutabaga on it’s own is quite sweet, so I balanced it by adding some tart apple and vinegar, which also helped cutting the earthy flavor. The darker color of the soup resulted both from adding peanut butter and from using a vegetable stock which had a rich brown color thanks to the onion skins and carrots. I added several soup garnishes, such as raw tart apple cubes, crispy peanuts, creamy garlic confit and spicy cress. All garnishes worked great with the rutabaga and helped to keep the soup interesting until the last spoonful.
Put the garlic cloves with their skin on in a small pan and add enough oil to cover the cloves completely. Cook over low heat until the garlic is tender. Remove from the heat and chill. Drain and carefully remove the skins from the cloves.
For the apple cubes
Wash, peel and remove the core from the apple. Cut the apple in 1cm cubes and submerge in lemon juice water. Cover with clingfilm and refrigerate.
For the soup
Chop the remaining apple leftovers and the peeled rutabaga. Add to a pot with 1 thin slice fresh ginger and vegetable stock. Cook over low heat until very tender. When the rutabaga is very soft, remove and discard the ginger. Blend the soup with 1 tsp peanut butter and press through a fine sieve. Season with salt, freshly grated nutmeg, 2-3 drops chili oil and some vinegar.
Clean the peanuts. Mix the peanut butter with some apple juice to make it less solid.
Add drained apple cubes, garlic confit, peanut butter and peanuts on warm plates and decorate with cress. Pour the hot soup over the garnish at the table.