Cream Of Rutabaga Soup
|Sliced leeks||250 Milliliter|
|Diced rutabaga||750 Milliliter|
|Chicken stock||1 Liter|
|Whipping cream/Light cream||250 Milliliter|
|Maple syrup||25 Milliliter|
|Chopped chives/Chopped green onion||1 Teaspoon|
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.
Ã¢â‚¬ËœTransfer 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.