Temperatures are dropping and this calls for a warming soup.
Usually, I make soups from scratch but having cooked a 5 course lunch, I am not inclined to spend too much time in the kitchen tonight.
There is some carrot and coriander soup and some Tatin d’Aubergine ( see previous post of September 2014) left in the fridge, both in single portions.
A quick decision to combine them with some crème de Brie results in a delicious soup served with garlic croûtons.
A slice of cold meat, some cheese and a fruit complete tonight’s menu.