"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cream of Rutabaga and Cabbage Soup Recipe

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This recipe for Cream of Rutabaga and Cabbage Soup, by , is from Odessa's Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Odessa Geary


2 Tablespoons butter
1 leek (white only, finely sliced)
1 medium onion, finely sliced
4 1/2 cups cubed or sliced rutabagas
3/4 cup sliced green cabbage
1 1/4 cups cubed or sliced potatoes
6 cups chicken or beef bouillon
2/3 cup milk or cream
Maple syrup to taste
Salt and pepper to taste

Melt butter and saute leek and onion gently until softened. Add rutabagas, cabbage, potatoes and bouillon. Simmer covered 30-45 minutes or until tender. Puree and return to saucepan. Add the milk, maple syrup, salt and pepper. Heat gently (unless you are using whipping cream, soup may curdle if allowed to boil). Serve in 4 heated bowls, trimming each bowl with veggie topping and parsley

For veggie topping:
Steam or boil 2 Tablespoons each of cubed carrots, rutabagas and sliced cabbage.




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