Rutabage, Maple Syrup and Cabbage Creamy Soup
From: Mary, Vermont, USA
  • 2 to 4 tablespoons [30 to 60 g] unsalted butter
  • 1 leek, white only, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 1/2 cups [1.125 mL] rutabaga dices or slices
  • 3/4 cup [190 mL] green cabbage slices
  • 1 1/4 cups [310 mL] potato dices or slices
  • 6 cups [1.5 L] chicken or beef broth
  • 2/3 cup [160 mL] milk or cream
  • Maple syrup, to taste
  • Salt and black pepper, to taste
  • Fresh parsley sprigs [to decorate]
Vegetable Topping
  • 2 tablespoons [30 mL] carrot dices
  • 2 tablespoons [30 mL] rutabaga dices
  • 2 tablespoons [30 mL] shredded cabbage
  • Heat unsalted butter into a medium-size heavy casserole.
  • Soften together leek and onion slices stirring gently.
  • Mix in rutabaga dices or slices, green cabbage slices and potato dices or slices; pour in chicken or beef stock.
  • Bring to a boil.
  • Cover and leave to simmer slowly for 30 to 45 minutes, until vegetables are soft.
  • Meanwhile, prepare vegetable topping.
  • Puree soup into a food processor or a blender; pour back into casserole.
  • Pour in milk or cream and maple syrup; salt and pepper.
  • Reheat gently as soup may curdle if allowed to boil.
  • Serve into warm soup bowls, each serving decorated with drained topping and fresh parsley sprigs.
Vegetable Topping
  • Steam or boil together carrot dices, rutabaga dices and shredded cabbage until soft; drain well.