Irish Root Soup with Cashel Blue Cheese
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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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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3 tbsp (50 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 stock
2 cups (500 mL) water
1 cup (250 mL) 10% cream or milk
1 tsp (5 mL) cider vinegar or white wine vinegar
1/3 cup (75 mL) crumbled cashel blue cheese
2 tbsp (25 mL) 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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