Smoked Paprika and Rutabaga Bisque Recipe

• 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

1. Melt butter in a large pot over medium heat.
2. Once butter foams, add onion and celery, and season generously with salt.
3. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
4. 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.
5. Add half-and-half, paprika, and white pepper and stir to combine.
6. Allow soup to cool slightly, then puree in a blender until smooth.
7. (You will have to do this in batches.)
8. Taste and season with more salt and white pepper as needed.

unsalted butter, yellow onion, celery stalks, vegetable broth, paprika, ground white pepper

Taken from www.chowhound.com/recipes/smoked-paprika-and-rutabaga-bisque-11551 (may not work)