Rutabaga Chipotle Soup

Recipe adapted from Kathryn Hill


3 Tablespoons butter
1 medium yellow onion, diced
the green garlic from your box, diced
2 celery stalks, diced
1 large rutabaga, peeled and diced
4 cups broth of choice (chicken or vegetable)
2 cups heavy cream
1/4 to 1 teaspoon dried ground chipotle 
1/4 teaspoon paprika
1 teaspoon ground white pepper
salt to taste


Melt the butter in a large pot and add onion, green garlic and celery, cooking until browned.  Season with salt.  Add the rutabaga and the broth and bring to a boil.  Reduce heat, cover, and simmer until the rutabaga is fork tender, about 30 minutes.  Add the chipotle and the white pepper.  Stir well.  Process in a blender or food processor until smooth, and pass through a fine mesh sieve (or leave it a little chunky if you prefer).  Stir in the cream and taste.  Gently simmer for 15 more minutes.  Add more salt, white pepper, chipotle or paprika if you like!