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Leek and Rutabaga Soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Potage-poireau-rutabaga-4238.jpg
PT20M
PT25M
PT45M
Melt butter in a big pot on medium-high heat and cook vegetables 5 min. without browning.Add chicken broth and lemon juice. Season generously. Bring to a boil. Simmer 20 min. or until vegetables soften.Purée in the blender or food processor. Adjust seasoning.Before serving, garnish with a sprinkling of coriander and a dash of cream.
6
Metro
3
10
5
2
2 Tbsp. (30 mL) butter
1 cups (250 mL) thinly sliced leeks, white part only
1 cup (250 mL) thinly sliced celery
1/2 cups (125 mL) minced, peeled turnip or rutabaga
1 cup (250 mL) diced, peeled potato
3 cups (750 mL) chicken broth
1/4 cup (60 mL) lemon juice
Salt and freshly ground pepper
Chopped fresh coriander to taste
1/4 cup (60 mL) warm 15% m.f. thick, country-style cream
Leek and Rutabaga Soup
6
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
1 cups
(250 mL)thinly sliced leeks, white part only
-
1 cup
(250 mL)thinly sliced celery
-
1/2 cups
(125 mL)minced, peeled turnip or rutabaga
-
1 cup
(250 mL)diced, peeled potato
-
3 cups
(750 mL)chicken broth
-
1/4 cup
(60 mL)lemon juice
-
Salt and freshly ground pepper
-
Chopped fresh coriander to taste
-
1/4 cup
(60 mL)warm 15% m.f. thick, country-style cream
Preparation
Melt butter in a big pot on medium-high heat and cook vegetables 5 min. without browning.
Add chicken broth and lemon juice. Season generously. Bring to a boil. Simmer 20 min. or until vegetables soften.
Purée in the blender or food processor. Adjust seasoning.
Before serving, garnish with a sprinkling of coriander and a dash of cream.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
