Back in the kitchen

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.