1 hour ago, TdeV said:
Margaret, could you please talk about what you do here, with some examples?
A French hostess served us a delicious and elusive soup one night. Asked about it, she said it was a standby, "three veg soup", always three, never more than 5. One should be the heavy lifter, the other two accents or supporting players. Zucchini, onion, potato. Asparagus, green peas, shallots. Green pea, lettuce, onion. Sorrel, onion, potato. Actually, any combination that is on hand will be interesting. When all vegetables are soft, blend until smooth with an immersion or upright blender. Whisk in broth or cream or butter or nothing. To make more visually interesting, serve with croutons or shower of chive or parsley or green onion or crumbled bacon or drizzle of EVOO or...
