Creamy Rutabaga Leek Soup

Rutabagas might not look like much — a discolored turnip, a rounded daikon — but they have a fierce flavor that certainly sets them apart from the rest of the root vegetable pack. Pungently bitter when raw, their tight-walled, yellow flesh dissolves after long simmering, releasing earthy aromas and a subtly sweet taste. It pairs perfectly with cream, butter and leeks, I think, and your kitchen will never have smelled better from the combination.