Name: Creamy Rutabaga Soup
Prep time: 55 min
Cook time: 55 min
Yield: 1
Ingredients: 1 medium onion, chopped -; 1 celery rib, chopped -; 1 tablespoon butter -; 4 cups cubed peeled rutabagas (about 2 medium) -; 1-1/2 cups uncooked long grain rice -; 1-1/2 cups water -; 5-1/2 cups chicken broth, divided -; 1-1/4 cups whole milk -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; Sour cream and minced fresh chives -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Rutabaga Soup

1. 1 medium onion, chopped -

2. 1 celery rib, chopped -

3. 1 tablespoon butter -

4. 4 cups cubed peeled rutabagas (about 2 medium) -

5. 1-1/2 cups uncooked long grain rice -

6. 1-1/2 cups water -

7. 5-1/2 cups chicken broth, divided -

8. 1-1/4 cups whole milk -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon pepper -

11. Sour cream and minced fresh chives -

How to cook deliciously - Creamy Rutabaga Soup

1. Stage

In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender.

2. Stage

In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.