Rutabaga Bisque with Smoked Paprika

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Consider the much overlooked rutabaga: It delivers potassium and fiber at the same rate as the potato, but with nearly twice the vitamin C and half the carbs.  Folks often don’t know what to do with the beefy root vegetable with the gentle apricot-hued flesh. The rutabaga’s slight turnip tang belies its high sugar content, which renders it sweet on the tongue.  Use it as you would a potato and rejoice in the carbs you are saving. This soup pairs the sweetness of rutabaga with the rich flavor of smoked paprika, an inspired match that intensifies the root’s color and lifts the flavor unto the sublime. Adapted with gratitude from Chow. Read More