A couple of weeks ago I made some cauliflower soup. It was pretty good, but it really made both of us think of the garlic soup we had in Switzerland a couple of years ago.
I'd had an attempt at making it when we got back but it wasn't quite the way we'd remembered it. The cauliflower soup made me think that a base of a pureed vegetable might be the way to go, which led to this.
I used very finely sliced potatoes and the white part of leek, cooked briefly in butter and just enough vegetable stock to cover it until it was tender. When it was cool I pureed the vegetables with a couple of cloves of raw garlic. Then I put this thick puree back in the saucepan, thinned it with white wine and cream and gently reheated it and served it with some seared scallops on top.
This version was better than my previous attempt, but still not quite there. I think the potato base deadened the flavour too much. The next one will be a cauliflower version.
I'll be sending this to Deb for her Souper Sunday round-up.