If you enjoy broccoli cheddar soup, give rutabaga and cheddar soup a try! Both being brassicas, they offer a similar flavor, and you can keep it simple or make it creamy, spicy or add whatever other vegetables you wish. This recipe is a bit sweeter, using apple and maple smoked cheddar, but as mentioned, it can be as simple or more vegetal if you want to use other root vegetables. Saute a chopped yellow onion in a little butter or olive oil and then add a peeled and chopped (medium size) rutabaga along with a peeled and chopped apple. Continue to saute for a few more minutes and then add four cups of stock (vegetable or chicken) and a teaspoon of dried rosemary. Bring to a boil and then let simmer for twenty minutes or until the rutabaga is tender. Removed the soup from heat and let it cool just enough to pour it into the blender with about six ounces of grated maple smoked cheddar cheese. Blend until creamy and add more stock or seasoning to suit your taste. Top with pepitas and serve with toasted bread.
