A creamy soup, the perfect marriage of rutabaga and maple flavors.
Rutabagas and turnips are often confused. These root vegetables are both part of the cruciferous family. The flesh of the rutabaga is yellow or orange and its skin is pale yellow and streaked with purplish red. As for the turnip, its white or ivory flesh has a slightly peppery taste and its skin is pale yellow, pinkish-white, white or sometimes black.
The soup can be refrigerated for 4 days and frozen for 10 months.
Servings: 4
Melt the butter over low heat in a medium saucepan and sauté the leek over low heat for 5 minutes.
Add turnip and chicken broth, bring to a boil, reduce heat, cover and simmer for one hour or until vegetables are very tender
Puree the soup in a blender or food processor, strain and return to the saucepan.
Stir in the maple syrup and cream, season with salt and pepper and heat through for a few minutes.
Serve garnished with chives if desired.
Ingredients
Directions
Melt the butter over low heat in a medium saucepan and sauté the leek over low heat for 5 minutes.
Add turnip and chicken broth, bring to a boil, reduce heat, cover and simmer for one hour or until vegetables are very tender
Puree the soup in a blender or food processor, strain and return to the saucepan.
Stir in the maple syrup and cream, season with salt and pepper and heat through for a few minutes.
Serve garnished with chives if desired.