leek, onion and rutabaga soup

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Last weekend part of our homework assignment was to make a chicken stock, using the same method we had been taught the previous week. After doing so, I realized that this stock would need to somehow be used….We had worked with rutabaga on Thursday for our knife skills practice, so I decided to make something based on that ingredient. Obviously, I got a little side-tracked, incorporating a few extra bells and whistles. But, in the end, it did make for a tasty, velvety soup. Now, if I can just learn how to poach an egg so it looks a little prettier….

Leek, Onion and Rutabaga Soup
(with poached egg and balsamic reduction)

2 tbsp olive oil
1 onion, diced medium (1/2”)
1 leek, cleaned and sliced in ¼” slices
½ rutabaga, diced small (1/4”)
2 cloves of garlic, minced
salt & pepper to taste
4 cups chicken stock
4 eggs, poached soft (in simmering water for 3 minutes)*

*do this step right before serving the soup

Balsamic Reduction:

¼ cup balsamic vinegar
1 tbsp honey

Put both ingredients in a small pan. Bring to a simmer and reduce by half. Cool to room temperature.

Method:

Place medium sized pot on medium heat. Add olive oil, then onions. Saute onions for about 5 minutes. Add a pinch of salt. Then add leeks and sauté for about another 5 minutes. Next add the diced rutabaga and sauté for another 5 minutes. Add minced garlic and stir for 2 minutes. Add the stock and bring to a boil. Simmer for about 20 minutes, until all of the vegetables are soft. Puree the soup until smooth, using a hand held blender. Return the soup to the stove and keep at a low heat. Taste the soup and add pepper and more salt as needed. Poach the eggs and remove them from the simmering water with a slotted spoon. Place them on a paper towel to absorb excess water. Ladle the soup into 4 bowls, placing one poached egg in the centre of each serving. Drip or drizzle 1 tsp of the balsamic reduction around the outside of the poached egg. Serve immediately.