This weekend, my goals have been:

1. Above all, do as little as possible.
2.  Spend many happy minutes looking at Mt St Helens and Mt Adams from my window, as it’s often too cloudy to see them.
3.  Listen to NPR in live form, not podcast.
4.  Make the rutabaga bisque whose recipe has been sitting in my inbox for weeks.
5.  Change out of my bathrobe only when absolutely necessary.

I’d like to report that I have done all of these with great aplomb.

This bisque is perfect.  Just perfect.  I don’t like anything that tastes like a radish, and rutabaga falls in that category, but smoked paprika takes that bitter sourness and turns it into something pristine and hearty all at once.  The original recipe called for celery, as so many soup recipes do, but I can’t stand celery, plus I didn’t have any, so I left it out.  If you want to keep it in, it’s 2 stalks, diced.  But if you ask me, Enemy Extraordinaire of Celery, it doesn’t need it.

I could go on about this soup, but that would take too much time away from your marching to the kitchen to make it.  And I’ve really got to get back to working on goal #1.


Smoked Paprika and Rutabaga Bisque
adapted from a recipe by Kate Ramos for
serves 6-8

3 tablespoons unsalted butter
1 medium onion, diced
1 1/2 pounds rutabaga, peeled and cubed (about 4 1/4 cups)
4 cups (1 quart) low-sodium vegetable broth
2 cups half-and-half
2 1/2 teaspoons good quality smoked paprika
1 teaspoon ground black or white pepper

Melt butter in a large pot over medium heat. Once butter foams, add onion, and season generously with salt. Cook, stirring occasionally, until onion is tender but not browned, about 5 minutes.

Add rutabaga and 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 in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and pepper as needed.