This recipe makes 6 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||5 g|
- Portion size: 6
This creamy, rustic soup is easy to prepare and actually tastes best the next day.
- 1 tbsp 1tbspextra-virgin olive oil
- 1 tbsp 1tbspbutter
- 1 lb 1lbcarrotcarrots, peeled and chopped (4 cups/1 L)
- 4 oz 4ozrutabaga or turnips, peeled and chopped (2 cups/500 ml)
- 1 1oniononions, sliced
- 1 1large clove garliccloves of garlic, sliced
- 2 2bay leafbay leaves
- 1/2 tsp 1/2tspeach of salt and pepper
- 1 pinch 1pinchdried marjoram or thyme
- 2 cups 2cupssodium-reduced chicken broth or water
- 1 1large white potatopotatoes, peeled and chopped (1-1/2 cups/375 ml)
- 4 oz 4ozcrumbled blue cheese, (such as Blue Ermite or Blue Benedictine)
- 2 tbsp 2tbspminced fresh chivefresh chives or parsley
In Dutch oven, heat oil and butter over medium heat. Add carrots and turnip; cook, stirring occasionally, for 5 minutes.
Add onion, garlic, bay leaves, salt, pepper and marjoram; cook, stirring occasionally, until vegetables are softened but not coloured, about 10 minutes.
Stir in broth and 4 cups (1 L) warm water; cover and bring to boil. Add potato; reduce heat and simmer, covered, for 30 minutes. Let cool slightly. Discard bay leaves.
In batches in blender, purée soup until smooth. Pass though sieve into clean saucepan. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Return just to boil; reduce heat and simmer over medium heat for 5 minutes, stirring and adding up to 3/4 cup (175 mL) warm water for desired consistency.
Ladle into bowls; sprinkle with cheese and chives.
Source : Canadian Living Magazine: March 2009