Irish Root Soup with Cashel Blue Cheese
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 164 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 26 mg |
| sodium | 662 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 6 |
| vit A | 27 |
| vit C | 28 |
| folate | 12 |
Rich with vegetables, this pur? soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable.
Ingredients
- 3 tbsp butter
- 2 leeks, thinly sliced (white and light green parts only)
- 1 onion, thinly sliced
- 4 cups diced peeled rutabaga
- 1 carrot, peeled and diced
- 1 russet potato, peeled and diced
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 4 cups sodium-reduced chicken stock
- 2 cups water
- 1 cup 10% cream or milk
- 1 tsp cider vinegar or white wine vinegar
- 1/3 cup crumbled Cashel blue cheese
- 2 tbsp finely chopped fresh chives or 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 stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
In batches, pur?soup in blender until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; thin with a little water if desired.)
Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and chives.
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, pur?soup in blender until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; thin with a little water if desired.)
Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and chives.
Source : Canadian Living Magazine: March 2007
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