Recipe - Creamy Rutabaga Soup

2 tablespoon Butter or margarine
1 cup Chopped onion
One half cup Chopped celery with leaves
2 cup Diced rutabaga
1 cup Sliced carrot
2 Apples
2 cup Chicken broth
1 cup Light cream
1 cup Milk
Salt and pepper
Freshly grated nutmeg

Melt butter over medium heat in a large saucepan and stir in onions and
celery. Cover and steam for 10 minutes. Add rutabaga, carrot, apple and
broth. Bring to a boil, reduce heat and simmer 30 minutes or until
vegetables are tender. Cool slightly and process in a blender or food
processor until smooth. Return to saucepan and stir in cream and milk.
Season to taste with salt and pepper. Heat thoroughly but do not boil.
Garnish each serving with a sprinkle of nutmeg. Makes 6 to 8 servings.

Recipe by: unknown cookbook

Posted to MCRecipe Digest V1 #1048 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Jan 28, 1998