Soup, Glorious Soup

It just never seems to wear out its welcome. Or perhaps I'm really not that demanding when it comes to winter food (it's true that I mostly just want something warm, hence the endless cups of tea and tendency to cuddle up to the stove).

But here it is, the most basic of recipes. A leek, a carrot, a head of broccoli, a fennel bulb, a zucchini, and perhaps an onion or two and some garlic... Cooked for a while in a small amount of water, and then covered with more almost-boiled water later. (I'm not sure exactly what the cooking in a small amount of water does - but it seems to bring out flavor. It's a trick I learned from my macro cooking friend up in Alaska, how to "water saute" onions for a very long time with the pot lid on, until they get sweet and yummy). Salt, pepper, or a bouillon cube, or simply some herbes de provence (put in at the beginning) and perhaps some mustard stirred in at the end, or maybe some lemon (it's good if there's a little "bite" to counteract all that veggie taste). Then all mixed up in a handblender and served piping hot with some good bread, and maybe a dollop of yogurt or cream for those who might balk at eating only vegetables for supper...