Ingredients
Soup Base
- 3 Tablespoons unsalted butter
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 2.5 pounds rutabaga (peeled and cut into 1-inch dice)
- 4 cups chicken stock (or vegetable stock)
- 4 sprigs fresh thyme (leaves removed)
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
Finish
- ⅔ cup heavy cream
- ⅔ cup gruyere cheese (grated)
Instructions
- Sauté Aromatics: Add the butter to a large pot and heat over medium heat. Add the chopped onion and cook until the onions are soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer the Rutabaga: Add the diced rutabaga to the pot along with the chicken broth, kosher salt, black pepper, fresh thyme leaves, and Dijon mustard. Stir to combine everything well. Bring the mixture to a boil, then reduce to a simmer. Cover the pot with a lid tilted to the side to allow steam to escape. Let the rutabaga cook until tender and easily pierced with a fork, approximately 25 minutes.
- Blend the Soup: Remove the pot from heat. Using a blender, puree the soup in batches until smooth. Return the blended soup to the pot and stir in the heavy cream to add a rich creaminess.
- Serve with Cheese: Serve the soup warm, topped with grated gruyere cheese. You can either sprinkle the cheese on top or stir it directly into the hot soup until melted for a thicker, cheesier consistency.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If gruyere cheese is unavailable, Swiss or a mild cheddar can be used as a substitute.
- Adjust seasoning with additional salt and pepper after blending if needed.
- Use an immersion blender for quicker and safer blending directly in the pot.
- This soup can be made ahead and reheated gently on the stovetop or in a microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
