Directions

1Melt the butter in a large stockpot over medium heat. Add the onion and celery and season generously with salt. Cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the rutabaga and broth, bring to a boil, then reduce the heat to low and simmer until the rutabaga is tender when pierced with a fork, 30-40 minutes. Add the half and half, paprika, and pepper and stir to combine. Puree the soup with an immersion blender until smooth. Taste and season with more salt and pepper as needed. To serve, ladle into soup bowls and sprinkle with a bit of additional paprika.