This soup is a simple, vibrant illustration of how fresh juice can serve wonderfully as a stock. It is a very flexible base; any number of additions can be made. I often throw in shrimp just off the grill, for example.
And make sure to try this both cold and warm. Starch from potato juice thickens the warm version—and both are extremely tasty.
Skim any foam from the vegetable juices and discard. Combine the juices with the cream and season with salt and hot pepper sauce to your taste. Chill and garnish with the basil or basil oil, if desired. This soup is best consumed the day it’s made.
Gently heat up the juices including the fresh potato juice. The juices might separate and look curdled if the heat is too high; if this happens, use a regular or an immersion blender, and whir them back to a smooth consistency. Add the cream and warm through, making sure the soup doesn’t boil. Season with cold and hot pepper sauce, to your taste. Serve with the basil garnish, if desired.
If you like with finely slivered fresh basil leaves or basil olive oil
For a low-fat version, substitute good-quality buttermilk for the heavy cream.
© 2004 John Ash. All rights reserved.