Rutabaga Soup

Ingredients

3 cups chicken stock or water (see our chicken stock recipe)

1 teaspoon salt

1 pound rutabaga, peeled and cut into big pieces

1 cup onion, chopped

3 tablespoons long-grain rice

Salt and freshly ground black pepper to taste

Tarragon leaf, chopped for garnish 

1. Put all the ingredients except the rice into a Dutch oven and bring to a boil. Add the rice, cover and lower the heat. Simmer until vegetables are soft.

2. Puree the cooked mixture in a food processor or blender until smooth. Put into a container, add salt and pepper to taste and refrigerate overnight.

3. Reheat and serve.

Serves approx 4