Winter’s Hidden Gem: Rutabaga Bisque
As the winter chill sets in, our taste buds crave something warm, comforting, and rich. This season, let’s give a nod to the humble rutabaga, often overlooked in favor of its more popular cousins. But trust us, this earthy root vegetable is a game-changer when slow-cooked and blended with smoky paprika.
A Velvety Bisque Awaits
Imagine a creamy, velvety soup that’s both familiar and excitingly new. That’s what you get when you combine the natural sweetness of rutabaga with the subtle smokiness of paprika. And the best part? It’s ridiculously easy to make.
The Perfect Pairing
When it comes to beverage pairings, we recommend a Royal Oak Pale Ale from England. The soft bubbles and modestly sweet malt of this ale create a beautiful contrast to the creamy bisque, while a hint of light hoppiness adds complexity without bitterness.
Get Cooking!
Yield: 6-8 servings
Difficulty: Easy
Total Time: 50 minutes
Active Time: 20 minutes
Ingredients:
- 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
Instructions:
- Melt and Simmer
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. - Add Rutabaga and Broth
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. - Blend and Season
Add half-and-half, paprika, and white pepper and stir to combine. Allow soup to cool slightly, then purée in a blender until smooth. (You’ll need to do this in batches.) Taste and season with more salt and white pepper as needed.
Photograph courtesy of Shutterstock.
Leave a Reply