Rutabaga soup

Ingredients

3 tablespoons butter 1 medium yellow onion, chopped 2 medium celery stalks, chopped 2 large rutabagas (swedes), peeled and chopped (about 3 cups) 1 large potato, peeled and chopped (about 1 ½ cups) 4 cups vegetable broth 1 cup half-and-half 2 1/2 teaspoons smoked paprika 1 teaspoon ground black pepper

Directions

Heat butter in a large pot over medium heat. Add onion and celery and season generously with salt. Saute, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.

Add rutabaga and vegetable broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika and pepper, and stir to combine.

Allow soup to cool slightly, then purée with an immersion blender until smooth. Salt and pepper to taste.