Creamy Rutabega Soup with Croutons
For the soup, peel and chop the onion, rutabega and potato.
Melt 1 tablespoon butter in a saucepan, sauté the bacon and remove.
Add the vegetables to the pan and cook for 5 minutes over low heat. Pour in the vegetable broth and add 1/2 teaspoon marjoram. Bring to a boil, cover, and simmer 20 minutes until the vegetables are soft.
Puree the vegetables with a hand blender until smooth, stir in about half of the cream and mustard, and add a little broth if necessary to reach desired consistency. Season with salt and pepper and add the bacon. Keep warm.
For the croutons, remove the crusts from the bread and dice. Heat the remaining butter and the olive oil in a pan. Add the bread cubes and toast 2-3 minutes over medium heat, then season lightly with salt. Whip the remaining cream.
Pour the soup into soup bowls, top each with a little whipped cream and sprinkle with the croutons. Serve sprinkled with the remaining marjoram.