Rutabaga & Carrot Soup
Created by Mikekey on July 13, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 50m
- Recipe #20120
Ingredients
- 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
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.
Nutritional Facts
- Serving Size: 1 (63.3 g)
- Calories 72.4
- Total Fat - 4.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 63.8 mg
- Sodium - 28.3 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.8 g
- Sugars - 1.6 g
- Protein - 4.2 g
- Calcium - 15.2 mg
- Iron - 0.6 mg
- Vitamin C - 3.1 mg
- Thiamin - 0 mg