Irish Root Soup with Cashel Blue Cheese recipe - Canadian Living

By EdieK

Serve this soup hot on cold days or cold on warm ones.

Ingredients

• 3 tbsp butter (45 mL)
• 2 leeks , thinly sliced (white and light green parts only)
• 1 onion thinly sliced
• 4 cups diced peeled rutabaga
• 1 carrot , peeled and diced
• 1 russet potato , peeled and diced
• 3/4 tsp salt
• 1/4 tsp (1 mL) pepper
• 1/4 tsp ground nutmeg
• 4 cups sodium-reduced chicken stock
• 2 cups(500 mL) water
• 1 cup 10% cream (250 mL) or milk
• 1 tsp cider vinegar (5 mL) or white wine vinegar
• 1/3 cup crumbled Cashel blue cheese (75 mL)
• 2 tbsp finely chopped fresh chives (30 mL)or parsley

Preparation

Step 1

PreparationIn large pot or Dutch oven, 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, pur?soup in blender until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; thin with a little water if desired.)

Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and chives.