Rutabaga Chipotle Soup
Recipe adapted from Kathryn Hill
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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