Spring Vegetable Potage: a French Pureed Soup
Years ago, I spent a summer as an au pair for a lovely French family at their summer home in Cahor. Summer chateau, that is. The extended family gathered there, and grandmother made a simple, country supper every evening. Each meal was built around a rustic potage, a simple feat of culinary expertise for a thick soup that combined the odd ends of vegetables and greens, and that was different every evening.