Wednesday, August 11, 2010
Cooked celery, carrot and a few bay leaves (removed after cooking), pureed with parsley and tarragon, make a great light soup for a hot summer's lunch. And I always have my soups chilled in summer. This one tasted delightfully fresh when served this way! Croutons would add a bit of crunch to it, and make it more satisfying for a hungry belly!