Hearty Rutabaga, Carrot, Parsnip and Sausage Soup
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled or tripled
- salt and pepper
- 2 tablespoons olive oil
- 1/4 cup half and half
- 1 large onion, chopped
- 1/2 teaspoon dried thyme, crumbled
- Carbohydrate 62 g(21%)
- Cholesterol 79 mg(26%)
- Fat 26 g(40%)
- Fiber 16 g(64%)
- Protein 26 g(52%)
- Saturated Fat 6 g(31%)
- Sodium 2364 mg(99%)
- Calories 569
Preparation Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
Preparation Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
