Fall, cold nights, what else. Soup! I thought best to apply the recipe I used for jardin celery soup (see recipe).
I let them simmer for over an hour until the stock was half what I started with. This is how things looked like.
I food processed all, tasted it and it was, as expected, bitter. I added some lemon, but no success. I put all in the fridge and asked for a meeting with the soup natzee the next day.
I should have taped our meeting so everyone can hear the passion she has for soup making (along with great advice).
Working with her advice, I added 2 tsps of sugar (one at a time in case it gets too sweet). On the side, I made a roux with a chicken bouillion cube, flavoured with sweet paprika, skipped adding any cream or milk, mixed and served. It turned out to be exceptional!