Leek and Rutabaga Soup

Leek and Rutabaga Soup
  • 6 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1 cups
    (250 mL)

    thinly sliced leeks, white part only

  • 1 cup
    (250 mL)

    thinly sliced celery

  • 1/2 cups
    (125 mL)

    minced, peeled turnip or rutabaga

  • 1 cup
    (250 mL)

    diced, peeled potatoes

  • 3 cups
    (750 mL)

    chicken broth

  • 1/4 cup
    (60 mL)

    lemon juice

  • Salt and freshly ground pepper

  • Chopped fresh coriander to taste

  • 1/4 cup
    (60 mL)

    warm 15% m.f. thick, country-style cream


Melt butter in a big pot on medium-high heat and cook vegetables 5 min. without browning.

Add chicken broth and lemon juice. Season generously. Bring to a boil. Simmer 20 min. or until vegetables soften.

Purée in the blender or food processor. Adjust seasoning.

Before serving, garnish with a sprinkling of coriander and a dash of cream.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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