Ingredients Jump to Instructions ↓

  1. 1/4 cup 36g / 1 1/3oz Diced rutabaga

  2. 1 tablespoon 15ml Butter

  3. 1 tablespoon 15ml Flour

  4. 1 cup 237ml Chicken stock

  5. 4 oz 113g Gruyere cheese - grated

  6. 1/4 teaspoon 1 1/3ml Sage - crumbled

  7. 1/2 cup 118ml Heavy cream - heated

  8. Salt - to taste

  9. Freshly-ground white pepper - to taste

  10. 1 Egg - separated, with

  11. The egg white whipped to stiff peaks - for garnish

Instructions Jump to Ingredients ↑

  1. Stew the rutabaga in water until completely soft, then mash completely.

  2. Melt the butter in a saucepan, stir in the flour, and cook into a roux for several minutes. Whisk in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.

  3. Whip the egg whites and set aside.

  4. When about ready to serve, whisk the cheese, rutabaga, and sage into the soup. Cook over medium heat for a couple minutes, then remove from heat and stir in the heated cream. Season to taste.

  5. Last, whisk in the egg yolk and pour into soup plates, topping with a spoonful of the beaten egg whites.

  6. Serve hot to 4 people as a first course.


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