Rutabaga Chipotle Soup

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!