Rutabaga Chipotle Soup

Recipe adapted from: www.thekitchn.com


What to do with that giant rutabaga in your box and this chilly, rainy weather?  THIS!

ingredients

3 Tablespoons butter

1 medium yellow onion, diced

the green garlic from your box, diced

2 celery stalks, diced

1 large rutabaga, peeled and diced

4 cups broth of choice (chicken or vegetable)

2 cups heavy cream

1/4 to 1 teaspoon dried ground chipotle 

1/4 teaspoon paprika

1 teaspoon ground white pepper

salt to taste

instructions

Melt the butter in a large pot and add onion, green garlic and celery, cooking until browned.  Season with salt.  Add the rutabaga and the broth and bring to a boil.  Reduce heat, cover, and simmer until the rutabaga is fork tender, about 30 minutes.  Add the chipotle and the white pepper.  Stir well.  Process in a blender or food processor until smooth, and pass through a fine mesh sieve (or leave it a little chunky if you prefer).  Stir in the cream and taste.  Gently simmer for 15 more minutes.  Add more salt, white pepper, chipotle or paprika if you like!

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