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.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.