In my early days of catering in other people’s homes I remember having to fling together a spontaneous starter. It was like being on MasterChef – but alone – with no one but the unsuspecting dinner guests to understand the masterful soup I managed to create from the bottom drawers of a relative stranger’s fridge! I made a soup very similar to this one. It was the late '90s and I served the soup in pretty teacups I found in one of the cupboards. Sho! Nearly two decades later, I have taken Diana Henry’s lead and added white balsamic vinegar to my '90s staple. This is a classic soup for your repertoire.
Whizz all the ingredients together in a blender or processor. You may need to blitz the ingredients in stages so as not to overwhelm your machine. Because the flavours are delicate you need to taste and adjust the seasoning very carefully; more salt or black pepper or a drop more balsamic (do not even think of adding regular balsamic to this soup, lest you want to ruin its fine colour and flavour! Simply leave it out altogether and the soup will still be delicious!). Finish off the soup with the suggested serving ingredients.
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