Makes 6 servings. Difficulty
3/4 Tablespoons unsalted butter 1 celery rib, sliced 1/2 onion, sliced 1/4 cup white rice, uncooked 1-1/2 pounds rutabagas, peeled and coarsely chopped 2 cups gf chicken stock 1-1/2 cups water salt and freshly ground black pepper 1-1/4 cup milk Sour cream and chopped chives for garnish
Melt the butter in a large saucepan. Add the celery and onion and cook over medium-low heat, stirring frequently, until tender, about 6 minutes.
Stir in the uncooked rice, then add the rutabaga, gf chicken stock and 1-1/2 cups water. Bring to a simmer over high heat. Season with salt. Reduce heat, cover partially and simmer until the rutabagas are very tender, about 45 minutes.
Puree the soup, adding a little milk if necessary, in batches in a blender until smooth (use a blender instead of a food processor - the rice must be a very fine puree). Correct the seasoning to taste with salt and freshly ground black pepper.
To serve, stir the remaining milk into the soup and bring to a simmer over medium heat. Ladle the soup into bowls and garnish with sour cream and chives.
This creamy soup makes a delightful starter to any winter meal.