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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.7
  • Total Fat: 23.2 g
  • Cholesterol: 68.1 mg
  • Sodium: 252.2 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.5 g

View full nutritional breakdown of Smoked Paprika and Rutabaga Bisque calories by ingredient
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Smoked Paprika and Rutabaga Bisque

Submitted by: ONENAILER

Introduction

In this winter soup we glorify the often-overlooked rutabaga. Simmered slowly and then blended with smoky paprika, this earthy root vegetable transforms into a velvety and irresistible bisque. In this winter soup we glorify the often-overlooked rutabaga. Simmered slowly and then blended with smoky paprika, this earthy root vegetable transforms into a velvety and irresistible bisque.
Number of Servings: 4

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

Directions

1. 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.
2. 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.
3. 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.




Number of Servings: 4

Recipe submitted by SparkPeople user ONENAILER.






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Member Ratings For This Recipe

  • This is really good. I substituted celery root for the celery (happened to have it around) and used nonfat milk instead of half and half and it came out really creamy still. I also squeezed some lemon juice in at the end to add some brightness. Finally, something to do with rutabagas. - 2/25/09

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