Creamy Rutabaga Soup
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
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
Reviews
Bland and pasty. Had to add liquid to keep from burning to bottom of pot.
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!!!
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.