Chipotle Rutabaga Soup

The properties we've been living on here in the Southern Gulf Islands of BC have often been quite wet in the winter, holding water and often becoming waterlogged. Which seems to be ideal conditions for growing rutabaga (not underwater, but very wet soil seems to be fine). We've grown the Marion variety of rutabaga from Salt Spring Seeds, which seems to be very fine flavored and very sweet, without the harsh tang some rutabagas are famous for. But this soup, regardless of tang level, is very nice, with just a suggestion of heat from the smoky chipotle.

3 Tbsps (42gr) butter

1 medium onion, diced (6oz/170gr)

A meagre pinch of celery seed or 1 stalk celery, diced

2 large rutabagas, peeled and diced (1.5kg)

4 cups chicken or vegetable broth 

2 cups heavy cream

¼ tsp ground chipotle

¼ tsp paprika

1 tsp ground pepper

Salt to taste

1. Melt the butter in a large pot and add the onion, cooking until browned. Season with salt and add the celery seed. 
2. 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. 
3. Add the chipotle and the pepper. Stir well.
4. Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks. 
5. Stir in the cream and taste to adjust the seasoning to your liking. 
6. Gently simmer for 15 minutes more before serving.