3 cups          Cubed rutabaga
2                  Chicken or vegetable bouillon cubes dissolved in
1 ½ cups      Water
1                  Small Onion
2 Tbsp         Butter or margarine
¼ tsp           Celery salt
½ tsp           Pepper
1 tsp            Sugar
1 ½ cups      Milk
1 cup           Light cream
dash of nutmeg

Sauté onion in butter in a large saucepan; stir in bouillon cubes and rutabaga, cook
over medium heat until soft. Purée.

Add remaining ingredients except cream and nutmeg; simmer covered 15 min.; stir in
cream, heat through but do not boil.

Serve sprinkled with nutmeg, bacon bits, or croutons.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE