A book recently donated to our library (and destined for the rubbish heap) was too interesting to resist. Marion Cunningham’s The Supper Book.
Her recipes are super simple and appealing, and a spontaneous visit to the farmer’s market on Saturday sent me home with beautiful bouquets of fresh beets and leeks.
First recipe was delicious, even with my single diet-friendly alteration. Again, photos are not mine, but this is exactly what it looked like.
First day (Sunday) we ate it fresh and not pureed. The onion flavor was wonderful, and the combo of brothiness and creaminess was satisfying. Yum. I made little toasts with pecorino romano to dip in the soup.
Second day (Tuesday) we ate the remainder pureed (looked thicker than this photo). The flavors were harder to distinguish, not enough accent on the onion when it was blended.
The recipe made 4 big bowls at about 233 calories each.