I found this recipe in Ina Garten’s new cookbook Cooking for Jeffrey and the family loved it — even the less enthusiastic vegetable eaters. The combination of vegetables was delicious. I substituted ouzo for the Pernod (as any good Greek would!) and only used the cream to finish and garnish the soup rather than mixing it in. It tasted perfectly rich on its own. Making your own stock is always a flavor booster. Most of the Barefoot Contessa’s recipes are pretty full proof and this one is no exception.
Serves 4-6 people
Click here for the recipe.