Ward off the fall chill with a cozy, creamy bisque that marries local spot prawns with earthy rutabaga.
By James O. Fraioli / Photography by Steve Hansen
This November, enjoy a rich, comforting soup that blends the delicate sweetness of local spot prawns with the slight nutty flavor of rutabaga; it’s perfect during the brisk autumn and winter months. With a touch of cream, fresh thyme, and smoked paprika, this creamy bisque is smooth and velvety, making it a hearty yet elegant choice to be enjoyed at home or on the boat.
Among field vegetables, rutabaga is certainly the least known and most underrated. The product of an ancient marriage between an unknown cabbage and a turnip, the rutabaga has a distinct behind-the-scenes earthiness that lends character to dishes like this cold-weather, farm-inspired bisque. Rutabagas are also rich in vitamin C and fiber, making them a nutritious addition for other soups and stews.
Adapted from Ron Zimmerman’s The Spirit of the Herbfarm Restaurant cookbook, which showcases more than 100 celebrated recipes, tips, and techniques from one of America’s first farm-to-table restaurants, this delicious bisque is pure comfort and promises to ward off the next chill.
Prawn and Rutabaga Bisque with Thyme and Smoked Paprika
Makes 12 (8 ounce) servings
2 tablespoons unsalted butter, divided
2 celery stalks, diced
1 medium carrot, diced
1 medium yellow onion, peeled and diced
4 garlic cloves, peeled
2½ cups peeled and diced rutabaga, divided
¾ cup dry (not oaky) white wine
1 bay leaf
4 cups fish stock (or clam nectar)
4 cups chicken stock
3 pounds spot prawns, peeled and deveined, divided
2 tablespoons fresh thyme leaves, divided
¾ cup heavy cream
2 tablespoons smoked paprika
2 tablespoons cornstarch
Kosher salt and fresh cracked black pepper, to taste
Cayenne pepper, to taste
Melt the butter over low heat in a four-quart pot. When melted, add the celery, carrot, onions, garlic, and all but 1 cup of the rutabaga. Cover the pot and cook until the vegetables are soft, but not browned. Add a bit of water, if necessary, to finish softening without coloring. Next, add the wine and bay leaf and simmer, uncovered, until reduced by about 1/4 cup. Add the fish stock, chicken stock, and three-quarters of the prawns. Add half of the thyme leaves. Simmer for 10 minutes, then add the cream. Simmer for another 10 minutes, then add the smoked paprika and remove the bay leaf.
Bring a small saucepan of lightly salted water to a boil over high heat. Add the remaining prawns and poach until just tender, about 2 to 3 minutes. Remove the prawns and add the remaining rutabaga. Simmer until soft, but still has some “tooth” to it. Remove the rutabaga and reserve the liquid for thinning the soup, if necessary.
Transfer the contents of the pot to a blender and blend until the soup base is silky smooth, thinning with the reserved water as needed. Return the contents to the pot and bring to a simmer of medium-low heat.
Mix the cornstarch with a little water and drizzle the mixture into the soup, stirring until the soup thickens. Add the cooked shrimp and rutabaga to warm. Season with salt, pepper, and cayenne. Divide the soup into bowls, garnish with a sprinkle of the remaining thyme leaves, and serve.
