Cream of Carrot and Rutabaga Soup with Maple Syrup
Ingredients
- 4 cups 1 litre carrots, peeled and sliced
- 4 cups 1 litre rutabaga, peeled and cubed
- 2 onions chopped
- 3 tablespoons 45 ml butter
- 8 cups 2 litres chicken broth
- 2 russet potatoes peeled and cubed
- 3 tablespoons 45 ml maple syrup
- 1/4 cup 60 ml 35% cream
- Salt and pepper
Instructions
- In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
- Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot.