1/3 cup of butter (65 g)
2 medium onions, finely chopped
3 medium rutabagas, peeled and cut into pieces
1 1/2 liters of chicken broth
4 tablespoons of creamy cheese
Salt to taste
1/3 cup of butter (65 g)
2 medium onions, finely chopped
3 medium rutabagas, peeled and cut into pieces
1 1/2 liters of chicken broth
4 tablespoons of creamy cheese
Salt to taste
In a medium saucepan, combine the butter and onion and cook over low heat, stirring occasionally
Add the rutabagas and chicken broth
Increase the heat and let simmer
Reduce the heat, cover the pan, and cook for 20 minutes or until the rutabaga is tender
Remove from heat, wait slightly to cool, and blend slowly in a blender
Place the cream back into the saucepan and bring to a simmer again
Check seasoning
Serve individual portions with 1 tablespoon of cheese
232 calories per serving
