Vegetable Soup

It is difficult for us to start this post. This soup, with it's luxurious smoothness, was an improvised act. All items used to make our aromatic stock (see previous post) were retrieved from the broth and pureed. A splash of that stock was used to help puree the mixture, but that is it.

People, we are serious. This puree is all the motivation you need to start making your own stock in the first place. Apart from having the treat of home-made stock on hand, pureeing its contents will both surprise and delight you. It is the richest, most luscious soup that ever was produced at The Piccolo Gourmet. And folks, it's vegan. That's right. That oh-so-scary word. But it was anything but bland. And the texture! Oh, the texture!

One, on their first sip, would swear there was cream added, but not a drop of dairy is to be found. Who knew? The only thing we could think of that would cause sush a silky result is the mushrooms. Supple, aromatic, slow cooked mushrooms.

We, at The Piccolo Gourmet, highly stress the suggestion of adding mushrooms when making your stock of choice. Not only will you add a subtle earthiness to your product, the guarantee of a rich, silky puree to be enjoyed later is well worth the addition.