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.
Calories 346 Calories from Fat 207
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 14.4 g71.8%
Trans Fat 0 g
Cholesterol 82.4 mg27.5%
Sodium 525.8 mg21.9%
Total Carbohydrates 24 g8%
Dietary Fiber 4.3 g17.2%
Sugars 12.7 g
Protein 5 g9.9%
Vitamin A 18.9% Vitamin C 13.6%
Calcium 10.6% Iron 7.2%
*Based on a 2000 Calorie diet