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
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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.
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| Muirhead – 2004 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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