Rutabaga Soup

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.