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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: (modified slightly) (Entered by Ariana Giddens)
Serves: 10

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
  1. 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.
  2. Pour the soup into a blender and blend until smooth (work in batches and repeat until all of the soup has been blended).
  3. 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).
  4. Serve with bread and garnish with sour cream and chives, if desired.