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In a large stockpot, sauté onions, carrot and celery in the olive oil until slightly carmelized and beginning to brown on the bottom of the pot, about 20 minutes.
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Add bourbon to deglaze the pot, and stir until you get all the browned bits off the bottom of the pot.
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Add rutabagas and chicken stock. Bring mixture to a boil, then reduce heat and simmer for about 30 minutes, until rutabaga is tender when pierced with a fork. Add salt and pepper to taste, and let cool slightly.
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Purée in batches in a high-powered blender, then transfer to a large 4 quart bowl.
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Stir in yogurt or cream, then taste again to correct for salt or pepper if needed. Serve immediately.