Irish Root Soup with Cashel Blue Cheese Irish Root Soup with Cashel Blue Cheese

Author: Canadian Living

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



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 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
Share X

Irish Root Soup with Cashel Blue Cheese