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Cream Of Rutabaga Soup

Ingredients
  Butter 50 Milliliter
  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
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
6

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3.91875
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Cream Of Rutabaga Soup Recipe