Rutabagas and turnips are often confused. In Quebec, the name turnip is often given to rutabaga. The flesh of the rutabaga is yellow or orange and its skin is pale yellow and streaked with purplish red.
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.