I like to serve this delicious pureed soup alongside grilled ham and Gruyere sandwiches on multi-grain bread smeared with Dijon mustard. It makes a lovely and satisfying lunch or simple supper. Making and adding your own Garam Masala imparts a definite Wow-factor to this soup, but if short on time, Curry powder or simply dried thyme make acceptable substitutes.
- 1 tablespoon butter
- 1 large shallot, roughly chopped
- 2 tart apples, like Granny Smith or Fuji, peeled and cubed
- 3-4 cups chicken broth (or substitute vegetable broth)
- 2 cups prepared Mashed Rutabagas (see recipe above)
- 1/2 teaspoon Garam Masala (see recipe below, or substitute curry powder or dried thyme)
- salt and pepper to taste
- a splash or 2 of half and half or heavy cream (optional)
In a large sauce pan, melt butter over medium heat and saute chopped shallot until soft and translucent. Add chopped apples and saute 3 to 5 minutes more, or until they begin to soften. Add 3 cups chicken stock and bring to a boil. Reduce heat and simmer 10 minutes or until apples are very tender. Add mashed turnips, stir to combine, and briefly bring to a boil so that all is thoroughly heated. Add Garam Masala and season with salt and pepper to taste. Blend the soup to a very smooth puree using an immersion or regular blender* (see note).
To finish soup, return to pot, and if necessary, add up to 1 cup more broth and/or half and half or heavy cream to adjust consistency** (see note). Taste and adjust seasoning with salt, pepper, or more Garam Masala if desired. Stir over medium heat until heated through and enjoy!
*When blending hot soup in a regular blender, use caution as the pressure from the steam can cause the lid to blast off, splattering hot soup everywhere. To avoid this, fill the blender no more than half full, pureeing the soup in batches.
**Pureed soups should have a velvety liquid consistency, with a smooth surface yet plenty of body (i.e. mouth-feel). They should be like a creamy bisque, NOT thick like baby food. Add more broth, half and half, or heavy cream, as necessary to adjust consistency, and then taste and readjust seasonings. Keep in mind that dairy adds richness, but can sometimes mute brighter flavors, so use your best judgement in regards to maintaining your desired flavor profile.
Garam Masala is an Indian spice blend similar to curry powder, but more aromatic and without the strong yellow color of turmeric. Making your own Garam Masala is quick, easy, and contains ingredients you may already have in your spice pantry. Try this incredible spice-blend once and you’ll be searching for ways to use it again and again. This recipe was originally published on Nourish Network.
In a dry skillet over medium heat toast until fragrant and lightly smoking:
- 2 tablespoons cumin seed
- 2 tablespoons coriander seed
- 1 tablespoon whole cloves
- 1 tablespoon black peppercorns
- 2 teaspoons fennel seed
- 2 – 3 inch cinnamon sticks broken into pieces
Cool and add:
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground ginger
Stir to combine and grind to a fine powder using a coffee or spice grinder.