I like cozy comfort soups that taste creamy, but without the cream. This one’s full of goodies such as rutabagas, leeks, fresh herbs and almond milk.
—MERRY GRAHAM NEWHALL, CA
PREP: 25 MIN. • COOK: 50 MIN. • MAKES: 12 SERVINGS
1/4 cup buttery spread
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1/2 teaspoon grated lemon peel
BISQUE
2 tablespoons olive oil
2 large rutabagas, peeled and cubed (about 9 cups)
1 large celery root, peeled and cubed (about 3 cups)
3 medium leeks (white portion only), chopped (about 2 cups)
1 large carrot, cubed (about 2/3 cup)
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced fresh chives
1. Mix first four ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months.
2. In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot 8 minutes. Add garlic; cook and stir 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer the soup, covered, until vegetables are tender, 30-35 minutes.
3. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in milk; heat through. Top each serving with chives and herbed buttery spread ball.
Per 1 cup: 146 cal., 7g fat (2g sat. fat), 0 chol., 672mg sod., 20g carb. (9g sugars, 5g fiber), 3g pro.
Diabetic Exchanges: 1 starch, 1 fat.