• Rutabaga, Celery, Dill, & Smoked Chicken Soup
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Rutabaga, Celery, Dill, & Smoked Chicken Soup

Spring may be on its way, but it’s not here yet. It was snowing in Brooklyn today! Plenty of time left to hunker down with winter vegetable based soups while shivering our way through March.

(I’m on this big kick now where I make a pot of soup every weekend to eat for breakfast for the next week, because I don’t like oatmeal and bourbon and cornflakes (à la Humphrey Slocum) is not an always food.)

Also, rutabagas are delicious. Did you know that? They are rich and buttery and sweet and amazing. And beautiful here with crunchy salty smoky things mixed in.

Rutabaga, Celery, Dill, & Smoked Chicken Soup
(fairly dramatically adapted from Vegetable Soups from Deborah Madison’s Kitchen)
1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones)
2-3 tbsp duck fat or lard or butter (I used half duck fat, half butter)
1 big pinch dried thyme
1 bay leaf
2 medium leeks (sliced, white and pale green parts only)
4-6 C chicken stock
1 smoked chicken breast (honestly, a plain one is probably fine) (shredded)
1-2 big handfuls finely chopped fresh dill
1 bunch celery (the more leaves, the better)
1 child-sized handful salted capers (rinsed and coarsely chopped)
ground green peppercorns to taste (honestly, black pepper is probably fine) (lots!)
salt to taste

1. Peel the rutabagas (removing a thick peel, until you hit the nicely golden actual innards) and chop into 1/2″ cubes.

2. Slice the celery ribs into slices about 1/8″ thick and set aside. Chop up the celery leaves and set aside separately.

3. Melt the butter/lard/duck fat/whatevs in a large soup pot with the thyme and bay leaf, stir in the leeks, and cook over medium heat for about 4 minutes.

4. Stir in the chopped rutabaga and 1 tsp salt and cook partially covered for about 5 minutes.

5. Add the stock and bring to a boil. (How much stock? Well, do you prefer your soups to lean towards thick and chunky or towards brothy? You can always stir in more stock later, so I tend to err on the low side to start.)

6. Reduce to a simmer, add the dill, and cook until the rutagas are approaching tender but not quite there yet (about 15 minutes).

7. Partially puree the soup (I like to use my immersion blender).

8. Stir in the sliced celery ribs, shredded chicken, and capers. Continue to simmer for another 5-10 minutes.

9. Stir in the chopped celery leaves and season with salt and ground pepper (I use green, but black is surely fine) to taste. Lots of pepper! And really do taste it as you season it – remember that even though you rinsed them, the capers did add some salt already.

10. Eat for breakfast every morning for the next week, happily. A bit of paprika sizzled on top might be nice, but I never got around to trying because I was plenty happy as is.

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2 Responses to “Rutabaga, Celery, Dill, & Smoked Chicken Soup”

  1. Hi there,
    Soup for breakfast? Nice..
    Just wondering about the Rutabaga, is this some kind of Yam?

  2. Aviva says:

    OMG– I am drooling. Please.. please.. make me some. Thanks so much for sharing these amazing recipes

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March 2013
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