4 cups (1 litre) carrots, peeled and sliced

4 cups (1 litre) rutabaga, peeled and cubed

2 onions, chopped

3 tablespoons (45 ml) butter

8 cups (2 litres) chicken broth

2 russet potatoes, peeled and cubed

3 tablespoons (45 ml) maple syrup

1/4 cup (60 ml) 35% cream

Salt and pepper

In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.

Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot.

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