Cream of Carrot and Rutabaga Soup with Maple Syrup

Name: Cream of Carrot and Rutabaga Soup with Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 to 10 servings
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

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Preparation 15 MIN

Cooking 30 MIN
Makes 8 to 10 servings

Ingredients
Preparation

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

Preparation

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.