Rutabaga Soup - cooking recipe

Ingredients

3 cups water
1 teaspoon salt
1 lb rutabaga, peeled and cut into large chunks
1/2 lb onion, peeled and cut into large chunks
3 tablespoons long-grain rice
salt & freshly ground black pepper
garnish of coarsely chopped fresh tarragon leaf

Preparation

Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
Reheat gently before serving.