“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found,” Calvin Trillin once wrote.
I have to admit that, when I first mad this soup, I used all the little bits of raw vegetables that were in my refrigerator but now I made it purposefully. If you choose to make it with cooked leftovers, be sure to reduce the cooking time. I have chosen these particular vegetables because they are available all year ’round. This is equally good hot or chilled.
- 2 tablespoons
- 1 Spanish onion, finely chopped
- 10 cups assorted chopped vegetables (celery, carrots. yellow squash, parsnips, and zucchini are good)
- 8 cups vegetable or chicken stock
- 2 teaspoons dried tarragon, or 2 tablespoons chopped fresh
- 2 teaspoons fresh lemon juice
- ½ to 1 cup heavy cream
- Place a heavy-bottomed stockpot over medium heat and when it is hot, add the butter. When the butter has melted, add the onion, and cook until tender and lightly colored, about 10 to 15 minutes.
- Add vegetables, stock, and tarragon, raise the heat to high, and bring to a boil. Lower the heat to low and cook until vegetables are tender, about 25 minutes.
- Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid, lemon juice, and heavy cream. Serve immediately.