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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A filling and healthy pureed soup. It can be a vegetarian option if you substitute chicken stock with vegetable stock. This recipe calls for the Irish Blue Cheese called Cashel Blue. If you can't find it a gorgonzola or other firm blue cheese will be acceptable substitutes. From Canadian Living. Ingredients:
3 tablespoons butter |
2 leeks, thinly sliced (white and light green parts only) |
1 onion, thinly sliced |
4 cups rutabagas, peeled and diced |
1 carrot, peeled and diced |
1 russet potato, peeled and diced |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground nutmeg |
4 cups chicken stock |
2 cups water |
1 cup 10% cream or 1 cup 2% low-fat milk |
1 teaspoon cider vinegar or 1 teaspoon white wine vinegar |
1/3 cup blue cheese, crumbled |
2 tablespoons fresh chives or 2 tablespoons parsley, finely chopped |
Directions:
1. In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
2. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
3. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
4. In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
5. Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
6. Ladle into bowls. Garnish with cheese and chives.
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