Curried Rutabaga Soup

Here's a quick and simple soup to make, and it can be eaten at once or it will keep well for a couple of days in the fridge - in that case you might not want to add the cream until you are re-heating it. I'm calling fairly softly for both the curry powder and chile-garlic sauce; taste it and add more if you like, but I'm mindful that it's far easier to add more than to fix it once you've added too much, and both of those are subject to a high degree of personal taste modifications.

I didn't put any in, but it occurs to me that a tablespoon or 2 of maple syrup would be very good in this.
4 servings
1 hour - 20 minutes prep time
Curried Rutabaga Soup

450 grams (1 pound) rutabaga
2 bay leaves 
3 cups unsalted chicken or vegetable stock
2 tablespoons butter
1 teaspoon chile-garlic sauce 
1/2 teaspoon salt
1/2 cup 10% cream

Peel the rutabaga and cut it into dice. Put it into a heavy-bottomed 2 litre (quart) pot with water to cover it by an inch. Add the bay leaves. Bring to a boil, and boil steadily for 40 to 45 minutes until tender. There should be about a cup of cooking water left once they are done, but check the pot several times during the cooking period to ensure it does not run dry - add a little more water if necessary. 

Remove and discard the bay leaves. Purée the rutabaga with the cooking water, then leave it in the blender while you melt the butter in the cooking pot. Add the curry powder and let it sizzle in it for a minute or so. Add the puréed rutabaga. Swish out the blender with some of the stock, then add it to the pot as well. Taste, and season with chile-garlic sauce and salt to taste; adjust the amount of curry powder now too if you think it needs a little more. 
Bring the soup up to a simmer, then add the cream. Continue heating the soup until it is on the edge of simmering again, then serve at once. As always with cream soups, don't let it boil again for fear of curdling.

Curried Rutabaga Soup