Root Soup W/Blue Cheese

READY IN: 1hr
Recipe by Deantini

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.

Top Review by breezermom

This is just delicious! I made it as posted, except I substituted red potatoes because that is what I had on hand. Used my immersion blender, and this was wonderfully quick and easy! The nutmeg amount was perfect, and just loved the blue cheese....eliminated the need for salt! Thanks for sharing! Made for Rookie tag game.

Ingredients Nutrition

Directions

  1. In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
  2. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
  3. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  4. In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
  5. Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
  6. Ladle into bowls. Garnish with cheese and chives.

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