A filling and healthy pureed soup. It can be a vegetarian option if you substitute chicken stock with vegetable stock. This recipe calls for the Irish Blue Cheese called Cashel Blue. If you can't find it a gorgonzola or other firm blue cheese will be acceptable substitutes. From Canadian Living.
- 3 tablespoons butter
- 2 leeks, thinly sliced (white and light green parts only)
- 1 onion, thinly sliced
- 4 cups rutabagas, peeled and diced
- 1 carrot, peeled and diced
- 1 russet potato, peeled and diced
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg
- 4 cups chicken stock
- 2 cups water
- 1 cup 10% cream or 1 cup 2% low-fat milk
- 1 teaspoon cider vinegar or 1 teaspoon white wine vinegar
- 1⁄3 cup blue cheese, crumbled
- 2 tablespoons fresh chives or 2 tablespoons parsley, finely chopped
- In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
- Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
- Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
- Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
- Ladle into bowls. Garnish with cheese and chives.