A thick, creamy and easy-to-make soup. The bitterness of the rutabaga magically disappears when you add the cream and maple syrup.
- Prep: 15 min
- Cooking: 40 min
- 1 tbsp (15 mL) butter
- 1 onion minced
- Salt and pepper to taste
- 3 tbsp (45 mL) maple syrup
- 1 peeled rutabaga cut in large cubes (about 4 cups or 1 litre)
- 3 cups (750 mL) chicken stock
- 1 cup (250 mL) 18 or 15% cream
- Grated nutmeg to taste
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In a large pot, sweat the onion in the butter for 5 minutes over low heat. Pour in the maple syrup and continue cooking for 5 minutes until the onions caramelize, stirring often.
Add the rutabaga and stock. Add salt and pepper. Continue cooking, half covered, for about 30 minutes, until the rutabaga is fully cooked. Add the cream and puree in the blender; add cream or stock if necessary. Sprinkle with nutmeg when serving.
Replace nutmeg with allspice when serving.
Add 1 tsp fresh grated ginger while cooking the soup and replace nutmeg with fresh chopped parsley.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 95 mg|
|Vitamin B12:||10 %|
|Vitamin C:||31 %|