Composition / ingredients
Cooking method
1.In a saucepan over medium heat, heat half a portion of butter, then add flour, mix.
2. Pour cream into the flour mass, mix so that there are no lumps, then pour chicken broth.
3. Bring the sauce to a boil, then keep it on low heat for about 20 minutes so that the mass becomes thicker.
4. Peel the rutabaga, carrots and onions, wash, cut into cubes, fry in the remaining butter for 10 minutes.
5. Chop the sage, add half of the portion to the fried vegetables, cook for another minute. 
6. During this time, the sauce has thickened enough, pour it over the vegetables and continue to cook on low heat for about half an hour.
7. Fry the remaining sage and chopped pumpkin seeds in olive oil.
8. Puree the soup with a blender, add salt, ground black pepper, paprika, pre-grated cheddar cheese. 
9. When the cheese melts, we lay out the soup in portions and add the dressing of sage and pumpkin seeds.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rutabaga - 34 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Paprika - 289 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Cheddar cheese - 392 kcal/100g
- Chicken broth - 19 kcal/100g
- Fresh sage - 58 kcal/100g
- Celery stalk - 12 kcal/100g
