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Elle Jauffret


Rutabaga soup from BLACK RADISHES by Susan Lynn Meyer (Fiction - MiddleGrade)

Rutabaga Soup from BLACK RADISHES by Susan Lynn Meyer 

“There’s just no food here,” she said. “How am I supposed to make a meal with yesterday’s bread and rutabagas? […]” (p.96) Gustave bit into his stale bread, imagining how much better it would taste with creamy butter and the spicy tingle of black radish. He and Maman both loved radishes. (p.97) Papa came home with a whole sack of potatoes and three eggs that a farmer had given him in exchange for two pairs of children’s shoes. […] He ducked back down to the floor and flipped over puzzle pieces, looking for a corner. (p.99) She stood chopping carrots and onions at a scarred wooden kitchen table. (p.116) Even for his twelfth birthday, all Maman had been able to make was hard boiled eggs and rutabaga soup. (p.126)

BLACK RADISHES by Susan Lynn Meyer (First Yearling Edition 2011, paperback)

The story: In 1940, a French Jewish boy flees Paris and moves to a small village with his family to hide his religious identity from the oppressive laws of German-occupied France, and becomes involved in the French resistance. 

Recipe: roasted rutabaga soup 

Step 1: Place 2-3 rutabagas (peeled and cubed) in pan, drizzle with olive oil, salt, and bake at 350 degrees F for about 30-40 minutes (until roasted—slightly golden and tender).

Step 2: Place 1-2 rutabagas (peeled and cubed) in 5-8 cups of broth (chicken or vegetable) in a saucepan and bring to boil. Lower heat, cover, and simmer until vegetables are soft (about 30-40 minutes). Remove from heat and blend with a mixer.

Step 3: Add roasted rutabagas to mixture. Salt and pepper to taste. Serve.


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