ROOT SOUP W/BLUE CHEESE
A filling and healthy pureed soup. It can be a vegetarian option if you substitute chicken stock with vegetable stock. This recipe calls for the Irish Blue Cheese called Cashel Blue. If you can't find it a gorgonzola or other firm blue cheese will be acceptable substitutes. From Canadian Living.
Provided by Deantini
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot 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, puree soup in blender until smooth, or use hand blender directly in the pot.
- Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
- Ladle into bowls. Garnish with cheese and chives.
Nutrition Facts : Calories 279.1, Fat 14.9, SaturatedFat 8.5, Cholesterol 40.6, Sodium 728.2, Carbohydrate 28.4, Fiber 4.3, Sugar 10.6, Protein 9.5
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