Rutabaga soup: Difference between revisions
From Sarah and Kara's Recipes
(Created page with "Category:Course:Entree Category:Cuisine:German Category:Base:Vegetables Category:Prep:Stovetop Category:Dietary:Gluten_free ==Ingredients== 3 tablespoons butter 1 medium yellow onion, chopped 2 medium celery stalks, chopped 2 large rutabagas (swedes), peeled and chopped (about 3 cups) 1 large potato, peeled and chopped (about 1 ½ cups) 4 cups vegetable broth 1 cup half-and-half 2 1/2 teaspoons smoked paprika 1 teaspoon ground black pepper ==Dir...") |
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[[Category:Dietary:Gluten_free]] | [[Category:Dietary:Gluten_free]] | ||
==Ingredients== | ==Ingredients== | ||
3 tablespoons butter | * 3 tablespoons butter | ||
1 medium yellow onion, chopped | * 1 medium yellow onion, chopped | ||
2 medium celery stalks, chopped | * 2 medium celery stalks, chopped | ||
2 large rutabagas (swedes), peeled and chopped (about 3 cups) | * 2 large rutabagas (swedes), peeled and chopped (about 3 cups) | ||
1 large potato, peeled and chopped (about 1 ½ cups) | * 1 large potato, peeled and chopped (about 1 ½ cups) | ||
4 cups vegetable broth | * 4 cups vegetable broth | ||
1 cup half-and-half | * 1 cup half-and-half | ||
2 1/2 teaspoons smoked paprika | * 2 1/2 teaspoons smoked paprika | ||
1 teaspoon ground black pepper | * 1 teaspoon ground black pepper | ||
==Directions== | ==Directions== | ||
Latest revision as of 15:22, 17 September 2024
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2 medium celery stalks, chopped
- 2 large rutabagas (swedes), peeled and chopped (about 3 cups)
- 1 large potato, peeled and chopped (about 1 ½ cups)
- 4 cups vegetable broth
- 1 cup half-and-half
- 2 1/2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
Directions
Heat butter in a large pot over medium heat. Add onion and celery and season generously with salt. Saute, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
Add rutabaga and vegetable 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 pepper, and stir to combine.
Allow soup to cool slightly, then purée with an immersion blender until smooth. Salt and pepper to taste.
