Rutabaga Chipotle Soup

Recipe adapted from:

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


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


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!

meal or course
brunch, buffet, dinner, first course, lunch, side, soup