I don't know what made me think of it - maybe it was the big butternut squash sitting on my counter right from my friend Reeny's garden - but it occurred to me that a thick creamy soup could be just the thing to start out a cold wintry day, in lieu of our usual fresh fruit. With the early snowfall still on the ground, today seemed like a good day to test my theory on guests. (Dominique was skeptical.)
I used my usual recipe from Deborah Madison's Vegetarian Cooking for Everyone, tossing in lots of dried sage and thyme. I cooked it up the night before, then reheated it and mushed it with my immersion blender. I served it in smallish bowls (I wasn't that confident, either) with a dollop of sour cream and a sprinkling of tiny homemade croutons.
I'm not a food photographer so I don't know if this picture looks good or gross, but it was absolutely delicious. Everyone but the 12-year-old said so (chocolate chip pancakes and hot chocolate for him!) and the empty bowls said that they weren't just being polite. Once breakfast was over we got to taste it, too, and I have to say, it was great. Although it's creamy and rich-tasting, apart from the sour cream it's just vegetables, water, and herbs.
With Dominique's retirement really and truly in sight, we're looking forward to more experimentation and with luck they'll all turn out as well as this one.
I used my usual recipe from Deborah Madison's Vegetarian Cooking for Everyone, tossing in lots of dried sage and thyme. I cooked it up the night before, then reheated it and mushed it with my immersion blender. I served it in smallish bowls (I wasn't that confident, either) with a dollop of sour cream and a sprinkling of tiny homemade croutons.
With Dominique's retirement really and truly in sight, we're looking forward to more experimentation and with luck they'll all turn out as well as this one.
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