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Rutabaga Soup

with arugula pesto

Rutabaga Soup
541
calories
Calories
50 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the soup
600 grams Rutabaga
2 Onions
2 tablespoons Vegetable oil
Vegetable broth
1 Cup Whipping cream (200 grams)
Salt
freshly ground pepper
1 pinch grated Nutmeg
Lemon juice
For the pesto
40 grams Pine nuts
80 grams Arugula
40 grams Parmesan
2 Garlic cloves
80 milliliters Olive oil
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Preparation steps

1

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.

2

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.

3

Pour the soup into serving bowls. Top each with a dollop of pesto and serve garnished with reserved arugula.