1. In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes. 2. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes. 3. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. 4. In batches, puree soup in blender until smooth, or use hand blender directly in the pot. 5. Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat. 6. Ladle into bowls. Garnish with cheese and chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
