Smoked paprika and rutabaga bisque

[Guest guest]

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.