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Creamy Rutabaga Soup
From Statesboro Market2Go
<p>This soup works great as either an appetizer or on its own. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Serves: 10
Ingredients
1
Onion (chopped)
1 rib
Celery (chopped)
1 tablespoon
Butter
4 cups
Rutabaga (peeled & cubed)
1 1/2 cups
Rice (uncooked)
1 1/2 cups
Water
5 1/2 cups
Chicken broth (divided)
1 1/4 cups
Whole Milk or cream
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
Bread (for serving, optional)
Sour cream (for garnish, optional)
Chives (minced, for garnish, optional)
Step by Step Instructions
- Saute the onion & celery in butter in a Dutch oven. Add the rutabaga, rice, water, and 2-1/2 cups of chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 to 35 minutes.
- Pour the soup into a blender and blend until smooth (work in batches and repeat until all of the soup has been blended).
- Return the soup to the Dutch oven, then stir in the milk, salt, pepper, and remaining chicken broth. Heat the mixture through (but do not boil).
- Serve with bread and garnish with sour cream and chives, if desired.