Miserable day today. Cold, raining and windy. Like it was November already. Good day to grump around the house, really. Then I found beautiful swiss chard and leeks at the market. Instant inspiration. White bean swiss chard soup. This is an savoury soup, smoky from the bacon and earthy from the beans. Serve it with a bit of good bread and you have a meal in a bowl. A meal that warms from within. It’s even healthy. Loaded with legumes and dark greens. And it’s really not that much bacon after all.
This is a simple, yet elegant curried carrot soup. It’s carrot with a hint of curry so will work nicely with just about any entree you pair it with. The turmeric in the curry powder really gives the soup a nice colour.
Without the truffle this soup is called potage parmentier when served hot and vichyssoise when served cold. I don’t think it has a name but truffled leek and potato is completely over the top.