“A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook bacon until crisp in a large pot.
  2. Remove bacon from pot, crumble and set aside.
  3. Saute onions, celery and garlic in bacon grease for 5 minutes.
  4. Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
  5. Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
  6. Stir in milk.
  7. Heat gently to serving temperature, do not boil.
  8. Garnish with bacon and enjoy.

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