Silky Vegetable Soup

This specific preparation is meant to be a pure expression of the main ingredient, highlighting clean and polished flavors you might not taste in its raw form. It is very simple, does not take long, and, if executed correctly, will blow your guests’ minds. A high-powered blender and a fine-mesh sieve will be your best friends in achieving a soup of Michelin-star quality. Often, I like to use plain old water instead of stock to get the purest possible flavor of the star ingredient.