Hearty Rutabaga, Carrot, Parsnip and Sausage Soup Recipe

Hearty Rutabaga, Carrot, Parsnip and Sausage Soup Recipe

  • 2 tablespoons olive oil
  • 6 ounces smoked turkey sausage, cut into 1/2-inch dice
  • 1 large onion, chopped
  • 3 small parsnips, peeled, diced
  • 1 medium rutabaga, peeled, diced
  • 1 large carrot, peeled, diced
  • 1 14 1/2-ounce can beef broth
  • 1 14 1/2-ounce can chicken broth
  • 1/4 cup half and half
  • 1/2 teaspoon dried thyme, crumbled
  • Salt and pepper
  1. Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
  2. Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
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