Guest guest Posted February 8, 2009 Report Share Posted February 8, 2009 I'm always hunting recipes to use my smoked paprika in. Thanks for posting this. Mary , judith bell <judithb wrote: > > Smoked paprika and rutabaga bisque > > 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 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, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. 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 will have to do this in batches.) Taste and season with more salt and white pepper as needed. > Quote Link to comment Share on other sites More sharing options...
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