Submitted by editor
Root vegetables make a great foundation for wonderful, creamy soups. Rutabaga is no exception. If you can't find Canadian Oka cheese, any firm, flavourful cheese will do.
Adapted from a recipe courtesy of Food Network Canada.
1 tablespoon (15 ml) butter
1 onion, chopped
2 cloves garlic, chopped
4 cups (1 L) peeled and diced rutabaga or turnip
1 cup (250 ml) peeled and diced celeriac
4 cups (1 L) chicken stock
2 sprigs fresh thyme
1 cup (250 ml) milk
1 apple, peeled and quartered
1/4 cup (60 ml) unsweetened apple juice
3 ounces (90 g) Canadian Oka cheese, diced
Salt and pepper to taste
1. In a large saucepan over medium-high heat, melt butter and sauté onion and garlic with rutabaga and celeriac. Add the chicken broth and thyme. Season generously and bring to boil.
2. Simmer over low heat for 20 minutes.
3. Meanwhile, in a blender, blend apple and apple juice. Heat and reserve for serving. Remove thyme sprigs and purée soup with a handheld blender or regular blender. Add milk while blending.
4. Ladle soup into bowls and garnish with a drizzle of apple purée, diced Oka and a few leaves of thyme.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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