Ingredients
1 medium onion, chopped1 celery rib, chopped1 tablespoon butter4 cups cubed peeled rutabagas (about 2 medium)1-1/2 cups uncooked long grain rice1-1/2 cups water5-1/2 cups chicken broth, divided1-1/4 cups whole milk1/2 teaspoon salt1/4 teaspoon pepperSour cream and minced fresh chives
Preparation
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.
