Rutabaga Bisque

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Do you still have a rutabaga lurking in your frig from your fall/winter storage share? I did and actually still have more to use. This is a good recipe to use some of that rutabaga.

Smoked Paprika and Rutabaga Bisque

1 tablespoon 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)
3 cups chicken or vegetable broth
2 cups half-and-half (fat-free works just fine)
2 1/2 teaspoons high-quality smoked paprika (Penzey's has a great smoked paprika)
1/2 teaspoon ground white pepper (you can use more if you like it especially spicy)
Salt to taste

Melt butter in a large pot over medium heat. Add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
Add 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.
Purée with an immersion blender until smooth. Taste and season with more salt and white pepper as needed. My soup was sufficiently spicy with 1/2 teaspoon white pepper. The original recipe called for 1 teaspoon. Sprinkle soup with a bit of additional paprika.
Recipe adapted from Chowhound

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