Bacon-Rutabaga Bisque

In a large saucepan, cook bacon until crisp. Remove and set aside, reserving drippings in pan.

Add onions and garlic; cook 5 to 7 minutes or until tender.

Add rutabaga, chicken broth, salt and pepper. Cover and simmer 25 to 30 minutes or until tender. Cool slightly, about 15 minutes.

In a blender or food processor, puree in batches until smooth. Return to saucepan.

Stir in milk; heat through but do not boil. Divide among bowls. Dollop each with sour cream; stir to swirl. Top with bacon and green onion.