Turnip Cream Soup with Brown Bread (Irish)

This unusual soup is another specialty at Catherine Fulvio's Ballyknocken House in Ashford, County Wicklow.

4 Tbsp. butter
1 onion, chopped
2 lb rutabagas or turnips, peeled and cut into pieces about ½" (1.25 cm) square (1 kg)
7 cups (1.7 L) chicken stock pinch of nutmeg
three 1" (2.5 cm) slices brown soda bread or another dense brown bread, crusts removed, cut into 1" (2.5 cm) pieces
sea salt
black pepper, freshly ground
1 Tbsp. extra-virgin olive oil
¼ cup heavy cream (60 mL)

Melt 3 Tbsp. of the butter in a large pot over medium Low heat. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the rutabagas or turnips and cook for about 10 minutes more. Add the chicken stock, nutmeg, and half the bread pieces, and season to taste with salt and pepper. Stir well, cover, and simmer for 45-50 minutes or until the rutabagas or turnips are soft.

Set the soup aside to cool slightly, then purée in a blender or food processor until smooth, working in batches if necessary. Wipe out the pot and return the soup to it, keeping it warm over low heat.

Meanwhile, melt the remaining 1 Tbsp. of butter in a large skillet over medium-high heat. Stir in the olive oil, then add the remaining bread pieces. Toss them in the butter and oil and cook for 4-5 minutes, stirring constantly, until golden brown.

Put the soup into a warm tureen, drizzle the top with cream, and garnish with croutons.

Makes 8 servings.