Tested till perfect Irish Root Soup with Cashel Blue Cheese

Irish Root Soup with Cashel Blue Cheese

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.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: March 2007

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 tbsp 3tbspbutter
  • 2 2leekleeks, thinly sliced (white and light green parts only)
  • 1 1oniononions, thinly sliced
  • 4 cups 4cupsdiced peeled rutabaga
  • 1 1carrotcarrots, peeled and diced
  • 1 1russet potatorusset potatoes, peeled and diced
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspground nutmeg
  • 4 cups 4cupssodium-reduced chicken stock
  • 2 cups 2cupswater
  • 1 cup 1cup10% cream or milk
  • 1 tsp 1tspcider vinegar or white wine vinegar
  • 1/3 cup 1/3cupcrumbled Cashel blue cheese
  • 2 tbsp 2tbspfinely chopped fresh chives or parsley
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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.

Nutritional Information Per serving: about

cal 164 pro 5g total fat 9g sat. fat 6g
carb 16g fibre 2g chol 26mg sodium 662mg

% RDI:

calcium 11 iron 6 vit A 27 vit C 28
folate 12
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