Rutabaga-Leek Soup

It's been a long time since I posted a soup recipe, and if I recall correctly, the last time I extolled the virtues of unappreciated root vegetables. This is another one of those soups. The flavour is buttery and smooth, sort of like a good veggie stock's grown up cousin, but a bowl won't leave you feeling like there's a stone in your stomach.

You see, it's ninety-five degrees where I live now, and I am not in the mood for some wintery soup. So this one is lighter, and takes advantage of the snappy flavour of fresh leeks to add a bit of a twist. It's comfort food for when comfort food needs a lighter edge, like those days when you just feel the need to do something good for your body. I'm really kind of in love.

(Bonus! With food prices so ridiculous these days, underappreciated veggies tend to be cheap, because groceries want to get rid of them. So it's also cost-effective!)

(Extra-Bonus! It only uses one pot total, so the clean up takes about two minutes, and less if you've got a dishwasher!)

Rutabaga-Leek Soup

1 rutabaga, peeled (I find a vegetable peeler works best for this, but some people use paring knives)
1/2 small onion, or 1/4 medium one
3 large leeks, or 4 medium ones
3 tbsp unsalted butter
1 1/2 qts chicken stock
1 beef bouillon cube
1 can black beans, drained (I like Bush's)
6 stalks fresh thyme
2 stalks fresh oregano
Olive oil
Salt
Pepper

Begin by cutting your rutabaga into 1 inch cubes. These are supposed to be kind of rustic, so don't waste time with perfect knife work. Dump the rutabaga into a soup pot (which should be very large) about 1/3 full of boiling water, and add a small palmful of salt. Reduce the heat until the rutabaga is just barely boiling (on my stove this is medium-high), and cook for 10-15 minutes, or until the rutabaga is soft. When it's finished, drain it and let it sit until you need it.

While the rutabaga is boiling, chop your onion, then chop your leeks. Begin by cutting off the dark green leaves, and the very tip of the white end (the bit with the tentacle-ish roots). Wash your leeks thoroughly (this is very important, as leeks can contain dirt, and that's gross), then cut them in half lengthwise. Chop both halves into 1/4 inch thick semi-circles.

When the rutabaga is finished boiling and has been drained, rinse out the soup pot and return it to the burner. Lower the heat to medium and melt the butter, then drop in the onions. When the onions are soft and translucent, add the leeks and stir to coat them in butter. If you end up with too many leeks to coat sufficiently in butter, add a dash of olive oil to make sure they don't wind up sticking to the pot. Cook the leeks, stirring often, until they've softened and gone limp.

Add your chicken stock to the soup pot on top of the leeks. Dump in the rutabaga and stir, then dump in the drained beans and stir some more. Your soup should be substantial, but not overcrowded. You can add more stock if necessary; this is kind of an eyeball-it judgment. Add your herbs by just dropping in the whole stalk. You get the best flavour this way, and you can fish out the stalks before you serve it. Bring the whole thing to a boil again, then reduce the heat to low and simmer for 30 minutes. Taste, and adjust seasonings before you serve.

Servings: 8-12