Rutabaga Bisque with Smoked Paprika

Rutabaga Bisque with Smoked Paprika
from Chow.com

3 T. butter
1 medium yellow onion, chopped
2 medium celery stalks, chopped
1 1/2 lb. rutabaga, peeled and coarsely chopped
4 c. low-sodium vegetable stock
2 c. half and half
1 t. ground white pepper
2 1/2 t. smoked paprika

Melt butter in a large soup kettle. Add the onions and celery, season with salt, and cook until softened, about 5 minutes. Add rutabaga and stock, then bring to a boil. Reduce heat to low, and simmer for 30 minutes until rutabaga can be easily pierced with a fork. Add half and half, white pepper, and smoked paprika then stir to blend. Puree the soup until smooth with an immersion or regular blender. Garnish with a bit of smoked paprika. Enjoy!