Herbed Chicken Soup

Herbed Chicken Soup

1 large rutabaga
1 1/2 quarts water
1 quart chicken stock
Finely chopped fresh parsley
Salt

Cook peeled and segmented rutabaga for approximately 30 minutes or until it
mashes easily. Save cooking water as stock by using a strainer. Puree the
rutabaga using the cooking stock as needed. Add remaining cooking stock,
chicken stock, and chopped parsley. Bring to a boil and simmer for 30-60
minutes adding salt 1 teaspoon at a time to taste if desired. (This is what
I ended up with after watching a similar soup preparation on morning
television).

I'm gonna buy a rutabaga this month and try this out.

Rutabagas often go unappreciated for long periods of time.

I can appreciate a rutabaga in February.

"Twanger the Frog" <damodara@webtv.net> wrote in message
news:20249-45C3665C-153@storefull-3234.bay.webtv.net...
> I'm gonna buy a rutabaga this month and try this out.
>
> Rutabagas often go unappreciated for long periods of time.
>
> I can appreciate a rutabaga in February.
>

I like rutabaga too.This soup is easy to make too.

Acorn squash?

That can be nice simply baked, maybe fork a little butter into each
half.

"Twanger the Frog" <damodara@webtv.net> wrote in message
news:15284-45C6C05E-47@storefull-3232.bay.webtv.net...
> Acorn squash?
>
> That can be nice simply baked, maybe fork a little butter into each
> half.

Sure, squash is good for soup, although I don't have a recipe. There may be
some recipes out there on the web. When ever I make squash I like to make
butternut cut in two with seeds removed, spray oil on the halves and bake.
Pureeing the squash with water after is possible for soup making.