PUREE SOUPS......

MY DEAR FRIEND, ISABELLE, A LADY WHOSE ROOTS ARE IN BELGIUM, IS SUCH A WONDERFUL FRIEND. ON OCCASION, WHEN I'M A LITTLE UNDER THE WEATHER OR OVER WHELMED WITH PROJECTS, ISABELLE HAS COME TO MY RESCUE WITH A SPECIAL TREAT FOR MY DINNER. SHE MAKES A PUREE SOUP THAT IMPRESSED ME SO MUCH, I DECIDED TO ATTEMPT MY OWN VERSION. MY SWEET DAUGHTER, NANCY, USUALLY PREFERS A VEGETARIAN DIET SO I KEPT MY SOUP SIMPLE AND MEAT FREE.

HERE IS AN IDEA OF WHAT I CREATED.

I MAKE A BASIC BASE OF VARIOUS TYPES OF SPLIT PEAS - 1/4 TO 1/2 CUP,

WHITE AND BROWN RICE - 1/4 TO 1/2 CUP,

VEGETABLE STOCK AND OR WATER - ABOUT 8 CUPS,

PRESSED GARLIC,

MINDED ONION

ADD,

WHEN YOU ARE SATISFIED WITH YOUR BASE,

ANY AND ALL KINDS OF SQUASH,

POTATO,

MORE ONION,

ANY OTHER LEGUME,

TOMATOES.

ALL YOUR FAVORITE SPICES AND HERBS (THAT WORK WITH YOUR VEGGIES)

AND ANY OTHER VEGETABLE THAT YOUR MAY HAVE ON HAND AND WANT TO TOSS IN. (NO BEETS, PLEASE)

SEA SALT (NATURALLY, I USE FRENCH SEA SALT) "FRENCH & COUNTRY CHIC", THAT'S ME!

COOK WELL AND COOL DOWN SLIGHTLY PUT THROUGH YOUR BLENDING MACHINE - ANY KIND THAT YOU USE IS FINE.

TOP OFF WITH A DAB OF SOUR CREAM OR EVEN HEAVY CREAM WILL WORK.

ALWAYS HAVE AN AMPLY SUPPLY OF CHARDONNAY OR CHABLIS ON HAND.

SERVE PEAR SLICES AND CHEESE FOR DESERT.

BLESSINGS,

Mme LILY...