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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2007
- 3 tablespoons butter
- 2 leeks thinly sliced (white and light green parts only)
- 1 onion thinly sliced
- 4 cups diced peeled rutabaga
- 1 carrots peeled and diced
- 1 russet potato peeled and diced
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 4 cups sodium-reduced chicken stock
- 2 cups water
- 1 cup 10% cream
- 1 cup milk
- 1 teaspoon cider vinegar
- 1 teaspoon white wine vinegar
- 1/3 cup crumbled Cashel blue cheese
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped parsley
MethodIn 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 facts Per serving: about
- Sodium 662 mg
- Protein 5 g
- Calories 164.0
- Total fat 9 g
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 16 g
- Iron 6.0
- Folate 12.0
- Calcium 11.0
- Vitamin A 27.0
- Vitamin C 28.0