1 tbsp. unsalted butter
1 leek, cleaned and sliced 1/4 inch thick
1 rutabaga, peeled and cut into 1/2 inch cubes
salt
1 cup chicken stock
water

Compound Butter:

1 tsp. shallots, finely minced
2 tbsp. parsley, finely minced
3 tbsp. goat cheese
3 tbsp. butter

Make the compound butter; cream together all the ingredients and shape into a log. Wrap in parchment and refrigerate until ready to use.

In a large saucepan, melt the butter over low heat. Add the leek and a little sea salt. On top of that, add the rutabaga with a little sea salt. Cover and cook over low heat until it is very tender.

While the rutabaga is cooking, warm up the chicken stock and bring a kettle of water to a boil. When the rutabaga is done, puree in batches using all the chicken stock and enough hot water to get the texture of creamy soup. Adjust taste with salt.

When ready to serve, re-warm the soup over low heat. Serve in heated bowls with a small coin of compound butter in the center.

Servings: 6.