Smoked paprika and rutabaga bisque

[Guest guest]

I'm always hunting recipes to use my smoked paprika in.

Thanks for posting this.

 

Mary

 

, judith bell <judithb

wrote:

>

> Smoked paprika and rutabaga bisque

>

> INGREDIENTS:

> 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

>

> INSTRUCTIONS:

> Melt 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.

> 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.

> Allow 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.

>