Creamy soups
rank high on my list of comfort foods (maybe I’ve mentioned that before!).
There is something so completely satisfying about the mingled flavors of simple
vegetables – one, two, or many! – that I never tire of the seemingly endless
combinations of puréed soups. “Cream of Fennel Soup” (page 171) is especially
nice if you are a fan of the sweet and delicate flavor of anise. This soup
calls for the bulb and the fronds of fennel (the bulb cooked, the fronds used
for garnish) allowing the flavors of both parts of the plant to shine through.
Potato makes the soup thick, peas add a touch of green, and soymilk makes it
creamy. With just a handful of other ingredients, this soup is simple, yet
elegant and the perfect beginning to any meal. The oil called for to sauté the veggies
can be skipped altogether; instead just use a little water, broth, or sherry.
Keeping it “McDougall Friendly” checklist:
- Substitute the oil for sautéing the veggies with water, light vegetable broth, or sherry.
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