HACKED RECIPE
Smoked Paprika and Rutabaga Bisque Recipe
By hawkon
|
Hacked from
Smoked Paprika and Rutabaga Bisque
Difficulty: Easy |
Total Time:
50 mins
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Active Time:
|
Makes:
8 to 10 servings
Had some rutabaga left overs and wanted to try something new with them as a base. I searched the net to find out what this root veggie is called in English, “Swede”, some sites said – well, didn’t find that many vegetarian recipes with a “Swede” in them – go figure – then “Rutabaga” came to my ear and I found this recipe. Soup is one of my favourite foods, so sounding good – check. Ingredients – check; I have everything! Added a few more ingredients, garlic, chili and carrots, but this is not far from the recipe. This buddy turned out great. Thanx for inspiration.
INGREDIENTS
- 6 tablespoons unsalted butter
- 4,5 small yellow onion, coarsely chopped
- 5 medium celery stalks, coarsely chopped
- 2 medium rutabagas, peeled and coarsely chopped
- 10 cups low-sodium vegetable broth
- 1 cups cream
- 1,5 tablespoons smoked paprika
- 2 teaspoon ground black pepper
- 1 chili to add hotness
- 4 cloves fresh garlic coarsley chopped
- 2 carrots - peeled and coarsley chopped
INSTRUCTIONS
- Melt butter in a large pot over medium heat. Once butter foams, add onion, garlic and celery, and season generously with salt (makes the onion soft faster). Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
- Add rutabaga, carrots 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 cream, paprika, and pepper pepper and stir to combine.
- Allow soup to cool slightly, then purée with a hand blender. Taste and season with more salt and white pepper as needed.
Member recipes are not tested by the CHOW food team.
