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Creamy Rutabaga Soup Recipe

I attended a dinner party where this smooth, nutty soup was served as an appetizer in demitasse cups. No one guessed that rutabagas were the main ingredient.—Cappy Hall Rearick, St. Simons Island, Georgia

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Creamy Rutabaga Soup Recipe

Prep: 55 min. Cook: 10 min.

Yield: 10 Servings

55 10 65

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

Directions

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.
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. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup (calculated without sour cream and chives) equals 169 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 696 mg sodium, 31 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Creamy Rutabaga Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p14

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Creamy Rutabaga Soup

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Reviewed on Dec. 23, 2012 by torgers1234

I made this for Thanksgiving thinking there would be plenty left over! Boy was I wrong! This was gobbled up in no time! Fantastic flavor and I don't like rutabagas!!!

Reviewed on Feb. 21, 2012 by MildredPierce

This soup is amazing! Easily in my top 5 soups ever-the family loved it. I added 1/4 cup more water as the rutabaga and rice were cooking because I was afraid there wasn't enough liquid. I also used 1 can of 2% cream instead of the whole milk.