Rutabaga Chipotle Soup - Test 1

https://www.thekitchn.com/recipe-rutabaga-chipotle-soup-100959

1 - A creditable first go at this. Really very good and very little to recommend to change. I'll just standardize weights on a few things but otherwise, it gets bumped up to the next level.

2 - Again a lovely, sweet soup. This time I increase the amount of chipotle pepper from 1/4 tsp to 1/2 tsp and it was noticeably hotter. I think I prefer the 1/4 tsp suggestion of heat.

3 Tbsps butter
1 medium onion, diced (170gr)
A meagre pinch of celery seed
2 large rutabagas, peeled and diced (1.5kg)
4 cups chicken or vegetable broth 

2 cups heavy cream
1/4 tsp ground chipotle
1/4 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.