Muirhead Rutabaga Butter Soup |
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3 onions, large, chopped 1 cup celery, chopped 1 clove garlic, minced 4 Tbsp butter, softened 4 cups chicken stock 1 jar of Muirhead Rutabaga Butter 2 tsp rosemary |
2 Tbsp parsley, chopped 1 Tbsp cider vinegar 1 cup heavy cream (optional) 1 cup milk (optional) salt, to taste pepper, to taste nutmeg, garnish |
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| In a soup pot, sauté onions, celery and garlic in butter. Add chicken stock, Muirhead Rutabaga Butter, and herbs, bring to a boil, simmer ten minutes, and add cider vinegar. Remove from heat and add cream/milk (optional). Season with salt and pepper. Dust with nutmeg before serving. Serves 6-8. | |||
| Muirhead – 2004 | |||
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