Rutabaga Soup with Herbed Croutons
- For the soup
- 700 grams Rutabaga
- 2 onions
- 1 garlic
- 2 tablespoons vegetable oil
- 1 liter Vegetable broth
- freshly ground peppers
- 100 milliliters Whipped cream (at least 30% fat content)
For the soup: Peel rutabaga, onions and garlic and cut into small cubes. In a saucepan, heat the oil and cook the onions with the garlic until translucent. Add rutabaga cubes, sauté briefly and pour in the broth.
Simmer over medium heat for 20-25 minutes, puree with an immersion blender and season with salt, pepper and nutmeg. Stir in the cream.
For the croutons: Cut crusts off the bread, cut bread into small (1 cm/approximately 1/2 inch) cubes and toast in a pan with melted butter, turning occasionally until golden brown. Peel the garlic and squeeze through a press into a bowl. Mix with the herbs and toss with the toasted croutons.
Ladle the soup into preheated soup bowls and serve garnished with herbed croutons.