Creamy rutabaga soup
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery with leaves |
| 2 | cups | Diced rutabaga |
| 1 | cup | Sliced carrot |
| 2 | Apples | |
| 2 | cups | Chicken broth |
| 1 | cup | Light cream |
| 1 | cup | Milk |
| Salt and pepper | ||
| Freshly grated nutmeg | ||
Directions
Melt butter over medium heat in a large saucepan and stir in onions and celery. Cover and steam for 10 minutes. Add rutabaga, carrot, apple and broth. Bring to a boil, reduce heat and simmer 30 minutes or until vegetables are tender. Cool slightly and process in a blender or food processor until smooth. Return to saucepan and stir in cream and milk.
Season to taste with salt and pepper. Heat thoroughly but do not boil.
Garnish each serving with a sprinkle of nutmeg. Makes 6 to 8 servings.
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #1048 by Mardi Desjardins <amdesjar@...> on Jan 28, 1998