Root Soup W/blue Cheese

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 2 leeks, thinly sliced (white and light green parts only)
• 1 onion, thinly sliced
• 4 cups rutabagas, peeled and diced
• 1 carrot, peeled and diced
• 1 russet potato, peeled and diced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 4 cups chicken stock
• 2 cups water
• 1 cup 10% cream or 1 cup 2% low-fat milk
• 1 teaspoon vinegar or 1 teaspoon white vinegar
• 1/3 cup blue cheese, crumbled
• 2 tablespoons fresh chives or 2 tablespoons parsley, finely chopped

Recipe

• 1 in large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
• 2 add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
• 3 stir in stock and water; bring to boil. reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
• 4 in batches, puree soup in blender until smooth, or use hand blender directly in the pot.
• 5 return to pot. stir in cream/milk and vinegar; bring just to boil over medium heat.
• 6 ladle into bowls. garnish with cheese and chives.