- For the soup
- 600 grams Rutabaga
- 2 onions
- 2 tablespoons vegetable oil
- Vegetable broth
- 1 Cup Whipped cream (200 grams)
- freshly ground pepper
- 1 pinch grated Nutmeg
- lemon juice
For the soup: Peel the rutabaga and dice. Peel the onions and dice. Heat the oil in a large saucepan and sauté the onions and rutabaga. Add the vegetable stock, cover and simmer for 40-45 minutes, until softened. Set a few rutabaga cubes aside after about 30-35 minutes. Purée the remaining rutabagas then pour in the cream and season with salt, pepper, nutmeg and lemon juice. Fold in the reserved rutabaga cubes and cook until softened.
For the pesto: Toast the pine nuts until golden brown. Rinse the arugula, trim then set some small leaves aside for garnish. Coarsely chop the remaining arugula. Break the Parmesan into small pieces. Peel the garlic and chop. Purée the pine nuts, arugula, Parmesan, garlic and olive oil together.
Pour the soup into serving bowls. Top each with a dollop of pesto and serve garnished with reserved arugula.