Rutabaga Buttermilk Vichyssoise

From the ashes of our smouldered Local Lent comes the inspiration for this soup. The contents of my fridge, where I have rutabaga, homemade buttermilk, and leeks, reads like a hangman puzzle, : R_ _ _ b_ ga _utter_i_k _ _ ch_ _oi_ _.

Hmmmm.

The rutabaga was already peeled and chopped from a previous exploit (chunky rutabaga home fries). It was a matter of quickly sauteing sliced leeks in olive oil and a pinch of salt, adding the diced rutabaga and buttermilk, and then cooking gently until the vegetables had softened. Once cooled, the mix was pureed and then served with some crusty, fennel-raisin bread . I'm looking forward to some more end-of-winter experiments like this one.


Rutabaga Buttermilk Vichyssoise
(makes 2 servings)

2 Tbsp. plus 1 Tbsp. green extra-virgin olive oil
1 cup sliced leeks, white and light green parts
pinch of salt
1 cups peeled, diced rutabaga
1 1/2 cups homemade buttermilk

Saute the leeks in the olive oil with a pinch of salt and 2 tablespoons of water. Cover and cook for about 5 minutes, until tender. Add the rutabaga and buttermilk. Simmer, covered, until the vegetables are tender, about 20 minutes, depending on vegetable freshness*.

Expect the buttermilk to break a little, and don't worry if it does. The pureeing process will remedy that. Using a blender or food processor, puree the cooled mixture with an extra tablespoon of olive oil. Taste, and season with additional salt if needed.

Serve in bowls, passing the olive oil for extra drizzles on top.

* older vegetables just take longer, slower cooking.