Soup

Smoked Paprika and Rutabaga Bisque is for Soup.

Smoked Paprika and Rutabaga Bisque takes several minutes to prepare.

Smoked Paprika and Rutabaga Bisque takes several minutes to cook.

Smoked Paprika and Rutabaga Bisque makes 4 servings.

The ingredients for Smoked Paprika and Rutabaga Bisque are:

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

Here is how you make Smoked Paprika and Rutabaga Bisque:

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: 4Recipe submitted by SparkPeople user ONENAILER.

The nutritional information for Smoked Paprika and Rutabaga Bisque is:

• 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