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Cream Of Turnip Soup

soups, vegetables

2 tablespoons butter
1 leek (white, light green parts); chopped
1 shallot; chopped
4 cups chopped peeled rutabaga; about 2 pounds
4 cups chicken stock
1 tablespoon clover honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream
1/4 cup chopped fresh chives

In large saucepan, melt butter over medium heat; cook leek and shallot until softened, 3 to 5 minutes. Add rutabaga; cook for 5 minutes, stirring. Pour in stock; bring to boil. Cover, reduce heat and simmer for 25 minutes or until very tender. With immersion blender or in blender, blend soup until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Return to clean saucepan. Season with honey, salt and pepper; stir in cream. Heat through. Serve garnished with chives.

Contributor: Canadian Living Magazine, October, 2001

Yield: 6 servings

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