Cream Of Rutabaga Soup Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Leeks | 1 Cup (16 tbs), sliced | |
| Rutabaga | 3 Cup (16 tbs), peeled | |
| 4 cups chicken stock 1L | ||
| 1 cup whipping cream or light cream 250 mL | ||
| Maple syrup | 2 Tablespoon | |
| Chopped chives or green onion | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large saucepan, melt butter over low heat; cook leeks, covered, for 5 minutes.
Add rutabaga and cook, covered, for 5 minutes.
Stir in stock and bring to boil.
Reduce heat to low; cook, covered, for about 35 minutes or until rutabaga is very tender.
‘Transfer to blender or food processor and puree in batches.
Pass through food mill or sieve for an even smoother soup.
Return to saucepan; stir in cream, maple syrup, and salt and pepper to taste.
Gently heat through; serve in warmed soup bowls or tureen.
Garnish with chives.
Add rutabaga and cook, covered, for 5 minutes.
Stir in stock and bring to boil.
Reduce heat to low; cook, covered, for about 35 minutes or until rutabaga is very tender.
‘Transfer to blender or food processor and puree in batches.
Pass through food mill or sieve for an even smoother soup.
Return to saucepan; stir in cream, maple syrup, and salt and pepper to taste.
Gently heat through; serve in warmed soup bowls or tureen.
Garnish with chives.
Chef
