Having passed the culinary school entrance exam, I can turn my attention to matters of greater import: What's on the menu today?
The farmers' market provided a blessing of bell peppers, including some little purple beauties, so I'll make a roasted red-pepper soup and use the purples as garnish.
But first, the stock: leeks, carrots, celery, onion, a branch of thyme.
Stop by later to see how it turned out.
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