Creamy Rutabaga Soup

• 2 tbsp butter or margarine

• 1 cup chopped onion

• 1/2 cup chopped celery with leaves

• 2 cups diced rutabaga

• 1 cup sliced carrot

• 2 apples

• 2 cups chicken broth

• 1 cup light cream

• 1 cup milk

• Salt and pepper

• Nutmeg

Melt butter over medium heat in a large saucepan and stir in onions and celery. Cover and steam for 10 minutes. Add rutabaga, carrot, apple and broth. Bring to a boil, reduce heat and simmer 30 minutes or until vegetables are tender. Cool slightly and process in a blender or food processor until smooth. Return to saucepan and stir in cream and milk. Season to taste with salt and pepper. Heat thoroughly but do not boil. Garnish each serving with a sprinkle of nutmeg.