Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

+
PREVIOUS: Smoked Mozzarella NEXT: Rutabaga with Mustard and Scallions

Ingredients (8)

  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, coarsely chopped
  • 2 medium celery stalks, coarsely chopped
  • 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups)
  • 4 cups (1 quart) low-sodium vegetable broth
  • 2 cups half-and-half
  • 2 1/2 teaspoons high-quality smoked paprika
  • 1 teaspoon ground white pepper
Try Amazon Fresh
Nutritional Information
  • Calories207
  • Fat15.42g
  • Saturated fat9.49g
  • Trans fat0.23g
  • Carbs15.15g
  • Fiber3.31g
  • Sugar9.03g
  • Protein4.04g
  • Cholesterol45.11mg
  • Sodium81.78mg
  • Nutritional Analysis per serving (6 servings) Powered by

In this winter soup we glorify the often-overlooked rutabaga. Simmered slowly and then blended with smoky paprika, this earthy root vegetable transforms into a velvety and irresistible bisque.

Beverage pairing: Royal Oak Pale Ale, England. Soft bubbles make for a nice contrast with a creamy bisque, while the modestly sweet malt of an ale will not offend the rutabaga. A light hoppy character in the beer adds complexity to the pairing without bringing in bitterness.

Instructions

  1. 1Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
  2. 2Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine.
  3. 3Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed.

Photograph courtesy of Shutterstock.

Load Comments

Recommended from Chowhound