Root Cellar Soup with Canadian Blue Cheese
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Root Cellar Soup with Canadian Blue Cheese
Photography by Sofia Kinachtchouk
This recipe makes 8 servings
Ingredients
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3 tbsp (45 mL) butter
2 leeks (white and light green parts only), thinly sliced
1 onion, thinly sliced
4 cups (1 L) diced peeled rutabaga
1 each carrot and russet potato, peeled and diced
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each pepper and ground nutmeg
4 cups (1 L) sodium-reduced chicken or vegetable broth
2 cups (500 mL) water
1 cup (250 mL) 10% cream or milk
1 tsp (5 mL) cider vinegar
1/3 cup (75 mL) crumbled Canadian Blue cheese
2 tbsp (25 mL) finely chopped fresh parsley
Preparation
In large pot or Dutch oven, 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 broth and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
In batches, puree soup in blender until smooth. Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and parsley.
Stir in broth and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
In batches, puree soup in blender until smooth. Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and parsley.
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