Rutabaga Soup (Cream of) II

Ingredients

2 tablespoons butter

1 cup onion, chopped

½ cup celery with leaves, chopped

2 cups rutabaga, diced

1 cup carrot, sliced into rounds

2 apples, peeled, cored, and sliced

2 cups chicken stock (see our chicken stock recipe)

1 cup light cream

1 cup milk

Salt and freshly ground pepper to taste

Freshly grated nutmeg for garnish

Melt butter over medium heat in a Dutch oven and stir in onions and celery. Cover and sauté for 10 minutes. Add rutabaga, carrot, apple and stock. Bring to a boil, reduce heat and simmer until vegetables are tender. Cool slightly and process in a blender or food processor until smooth. Return to Dutch oven and stir in cream and milk. Season to taste with salt and freshly ground pepper. Heat through but don’t boil. Garnish each serving with a sprinkle of nutmeg. 


Serves 6 to 8