Friday night was vegan night as the soup was made with no dairy and gets its creamy texture from blending the vegetables. It was quite simple. Just cook chopped up onions, garlic, celery, fennel, and potatoes with some herbs and seasoning in vegetable stock and when they are cooked through whiz it all up in a blender. Unfortunately the fennel flavor did not come through much even though I added a tablespoon of Pernod to try to amp it up.

I think we are all tired of the chilled soup regimen. I might have to start cooking dinners even though it will probably stay hot here until the end of September.