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Rutabaga & Carrot Soup

Here's how you make Rutabaga & Carrot Soup
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  • Servings: 8
  • Prep: 20m
  • Cook: 50m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 tablespoons unsalted butter
  • 1 medium rutabaga (peeled and diced)
  • Large carrots, peeled and cut into 1" pieces
  • 1 large yellow onion, peeled and chopped
  • 6 cups chicken stock
  • Salt and black pepper, to taste
  • 1/4 cup heavy cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Melt the butter in a Dutch oven, over medium heat.

  • Step 2: Add the carrots, rutabagas and onion, stirring them well to completely coat them in butter.

  • Step 3: Cover the pot and cook the vegetables for 10 minutes to soften them.

  • Step 4: Add the stock and season well with salt and pepper. Bring the soup to a boil, lower the heat, then cover the pot and let the soup simmer for 30 minutes.

  • Step 5: Turn the heat off and let the soup cool a little before blending it. Puree in batches in a blender or use a stick blender.

  • Step 6: Return soup to pot and stir in the cream. Bring back to heat without boiling.

  • Step 7: Serve.

We hope you enjoy this recipe!

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