Combine chopped vegetables with broth and wine and bring to a boil. Cook at a simmer for about 20 minutes until vegetables are tender. Blend in a food processor until smooth.

(You may need to add some broth if the mixture is too thick).

Optional: add 1/4 cup cream and reheat gently, and/or garnish with fennel fronds.


Remember, with soups especially, don't feel you have to follow the recipes to the letter. The same soup never tastes the same every time anyway. So don't panic if you are missing an ingredient: replace it with what you have on hand or with whatever ingredient you prefer. Throw in whatever's in the fridge or whatever looks good at the market. Be creative, bearing in mind the pleasures of mixing colors--though remember that sometimes a delicious green soup needs no adornment.