When I lived in France as an exchange student, my first host family started almost every meal with a smooth, creamy bowl of soup. The housekeeper made a big batch at the beginning of every week, and we would work our way through it during the week. It was one of my favorite things about dinner, and adding a spoonful of creme fraîche to it made the flavors come alive. I make several variations of pureed soup throughout the year. The ingredients may change the principle stays the same. Fresh veggies lightly sautéed in oil before being covered in vegetable stock and simmered until they soften enough to be pureed. This soup is so simple to make, and if you have experience in the kitchen, I have confidence you can do this without much thought. The measurements do not need to be perfect, and the ingredients are flexible. For those newer to the kitchen or that prefer following a recipe, here you go.
If you want to save some time you can buy many of these items pre-cut.
What you do:
Serve with creme fraîche, sage and a sprinkle of bacon bits if desired.
I love to cook. My kitchen is one of my happy places because I get to be creative. Although I own many cookbooks, I throw meals together based on what I have on hand - so it is rare that I make a meal the same way every single time. I may follow a recipe initially, but tend to use them more as guideline and do my own thing. Most of what I make is based on classic home cooked meals that I had while living in France, and my love of market fresh produce. Although we are able to buy many items year round, I base meals on what is currently in season. My philosophy on food is to keep it fresh and flavorful. I will be sharing recipes that my family and I love, but in the meantime check out my Instagram stories for regular food posts!